Quinoa Stuffed Kabocha Squash


  • 2 medium kabocha squash, halved and seeds removed
  • 2 teaspoons and 2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup pine nuts, toasted
  • 1 cup red quinoa
  • 1 ¼ cups water
  • ½ cup goat cheese, crumbled
  • 1 tablespoon Dijon mustard
  • ½ cup dried unsweetened cherries
  • ½ cup chopped fresh parsley
  • 1 scallion, thinly sliced


  1. Heat oven to 425 degrees. Brush flesh of squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized about 15 to 20 minutes.
  2. In a small skillet over low-medium heat, toast pine nuts until deep golden brown. Set aside.
  3. In a fine mesh strainer, rinse quinoa until water runs clear.
  4. In a medium saucepan over low heat, add the rinsed quinoa and dry roast, stirring occasionally for 5-7 minutes or until most of the water has evaporated and you begin to smell a nutty aroma. Add water.
  5. Bring to a boil, turn down heat to low and cover, cooking for 15 minutes or until all liquid is evaporated. Remove from heat and let stand for 5 minutes.
  6. Fluff with a fork and mix in remaining oil, goat cheese, mustard, cherries, parsley and scallion. Season to taste with salt and pepper.
  7. Divide filling among squash and serve.
Quinoa Stuffed Kabucha Squash Yield: 4 Servings Print