Preparation

15 Minuten

Making

65 Minuten

Difficulty

medium

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Serves 2

  • 1 Hokkaido squash
  • 100 g quinoa
  • 1 tablespoon olive oil
  • 200 ml vegetable broth
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 handfuls of fresh spinach, coarsely chopped
  • 80 g feta (or a vegan alternative)
  • 1 tsp thyme (fresh or dried)
  • Salt and pepper to taste
  • Optional: chopped walnuts or pumpkin seeds for garnish

Making

  1. 01
    Preheat the oven: Preheat to 180°C (top and bottom heat) or 160°C (convection).
  2. 02
    Prepare the pumpkin: Cut the pumpkin in half and remove the seeds. Lightly brush the pumpkin halves with olive oil and season with salt and pepper. Place the pumpkin halves on a baking sheet lined with parchment paper and bake in a preheated oven for about 30–40 minutes, until the flesh is tender.
  3. 03
    Cooking the quinoa: While the squash is in the oven, cook the quinoa in the vegetable broth according to the package instructions (about 15 minutes). Then set it aside.
  4. 04
    Prepare the filling: Heat the olive oil in a pan and sauté the onion and garlic until translucent. Add the chopped spinach and cook briefly until it wilts. Stir in the cooked quinoa, crumbled feta, and thyme, and season to taste with salt and pepper.
  5. 05
    Filling the squash: Remove the baked squash halves from the oven and divide the filling evenly between the two halves. Optional: Sprinkle with chopped walnuts or pumpkin seeds for an extra crunch.
  6. 06
    Final Baking: Return the stuffed pumpkin halves to the oven for about 10 minutes, until the feta melts slightly and everything is thoroughly heated through.

❤️ Tip

You can simply eat the Hokkaido squash skin right along with the rest. Sprinkled with chopped walnuts or pumpkin seeds, the stuffed squash is especially crunchy :)

Did you know?

Quinoa originates from the Andes and was revered by the Incas as the “mother of all grains.” It is naturally gluten-free and provides all the essential amino acids.

Our Tip

Before stuffing the pumpkin halves, roast them briefly until the flesh is tender—this way, you can enjoy the stuffed pumpkin spoonful by spoonful later on.