In brief
A whole red kuri squash stuffed with a melting mix of goat cheese, walnuts, spinach and quinoa. A spectacular vegetarian dish for autumn dinners.
25 min
Prep time
50 min
Cook time
4
Servings
Medium
Difficulty
1h15
Total time
Ingredients
Instructions
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1
Preheat the oven to 180°C (350°F).
-
2
Cut the top off the squash about 3 cm from the top. Scoop out the seeds and fibres, then hollow out some of the flesh with a spoon (reserve the scooped-out flesh).
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3
Cook the quinoa according to package instructions (about 15 minutes in boiling salted water). Drain.
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4
Sauté the chopped onion in olive oil for 3 minutes. Add the fresh spinach and cook 2 minutes until wilted. Dice the reserved squash flesh and add it.
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5
In a bowl, mix the quinoa, sautéed vegetables, crumbled goat cheese, crushed walnuts, thyme and nutmeg. Season with salt and pepper.
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6
Fill the hollowed-out squash with the stuffing. Replace the lid.
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7
Place the squash in a baking dish, drizzle the outside with olive oil. Pour 1 cm of water into the dish.
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8
Bake for 50 minutes until the squash is tender when pierced with a knife. Serve whole at the table and cut into portions.
Additional information
Stuffed squash is the dish that creates a sensation at the table: presented whole with its lid, it hides a melting and gourmet interior. Fresh goat cheese melts deliciously into the squash flesh, walnuts add crunch and spinach brings a touch of freshness.
The advantage of red kuri squash is that its skin is edible! No need to peel it — it becomes tender and flavourful when cooked. Choose one that is round and stable so it sits well in the dish.
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