Quinoa, Feta, and Pureed Beet Stuffed Golden Squash

We are exceedingly lucky to have amazing and resourceful neighbors who built a huge garden and share their bounty with us. The other day, they stopped by with a large crate of amazing looking Golden Squash and Cucumbers to give us. A huge thank you to them for making this meal possible. The concept of stuffed squash is really a quintessential “make it your own” sort of idea. I like to think of the squash as the hull of a ship, as it is the frame for your own creative innovation (and it looks like a dug-out canoe in one of the steps). This recipe also works exceedingly well with zucchini, and it is a great way to use those garden fresh squash that are so large that they get a little seedy in the middle.

As for the filling, that’s all your call! We used a mix of caramelized onions, tricolour quinoa, feta cheese, and walnuts before topping it off with a pureed beet sauce. However, we’ve made this with a host of other stuffings…here are some of the ones we liked most:

Time: 60 Minutes


  • Large Squash with edible skin (Golden, Zucchini, or Summer)
  • Your filling of choice We used:
    • Tricolour Quinoa
    • Caramelized Onions
    • Walnuts
    • Feta
    • A Beet


  • Preprep the filling components that take a while to make:
    • Boil your beet until it’s soft
    • Cook your quinoa, and set aside
  • Preheat your oven to 350 degrees F, line a baking sheet with some foil and give it a quick oil spray.
  • Cut the ends off of your squash, and carefully, slice it in half longways. Then, use a spoon, scoop the seeds and innards out of your squash as though you’re making a dugout canoe (but without the burning ashes)
  • Place your squash on your baking sheet, give it a quick olive oil spray, and place it in the oven to start cooking.
  • Turn your attention to your “cargo.”
    • Dice and caramelize your onions and walnuts by sauteening in a little butter
    • Combine your cooked quinoa, onions, walnuts, and feta
    • Puree your beet in a Ninja/Food processor and then simmer it with a little cream to thicken.
  • When your squash has started to soften a little, pull it from the oven, load the quinoa/onion/walnut/feta cargo into your vessels, and roast for another 20 or so minutes.
  • To finish everything off, top your stuffed squash packages with your pureed beet sauce, and roast everything just a little longer.
  • When everything is hot, and your squash is soft, you’re good to to!
  • Plate, devour, and enjoy!


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