Stuffed Gem Squash

three quinoa stuffed squash on a wooden board with herbs.

5 from 4 votes

These mini stuffed gem squash with quinoa, cream cheese and herbs are a healthy and fun vegetarian dinner, and perfect as a holiday recipe too. Vegetarian, gluten free and low histamine, this recipe makes 3 squash.

Prep Time10

Cook Time55

Total Time1 5

Course: Appetizer, Dinner, Lunch

Cuisine: American, British

Diet: Gluten Free, Vegetarian

Servings: mini squash

Calories: 313kcal

Author: Claire

Ingredients

3 gem squash
1 tablespoon olive oil
⅓ cup quinoa uncooked weight
pinch salt
¼ cup cream cheese
1 garlic clove minced or finely diced
small handful parsley diced
small handful thyme diced

Instructions

Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
Slice the tops off the squash and use a knife and/or spoon to remove the seeds. Drizzle olive oil on both the inside of the squash and on the skin as well. Place cut side down on the tray and bake for 30-40 minutes, depending upon the size of the squash.
Cook the quinoa according to packet instructions.
Add the quinoa to a bowl and combine with the cream cheese, herbs, garlic, salt and pepper (if using). Spoon into the cooked squash. Bake for a further 15 minutes.

Notes

Scoop out the seeds with a spoon rather than a knife. Using a knife usually makes it easier to accidentally pierce through the skin.
I would suggest using a cream cheese with as few additives as possible.
Swap out the herbs for those you prefer if you aren't a fan of thyme or parsley.
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance

All ingredients score 0 on the SIGHI list, with the exception of:

black pepper, which scores 2.
garlic, which scores 1.

Nutrition