Gluten-Free Lebanese Lunch: Quinoa Stuffed Kabocha Squash with Za’atar & Herbs

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 medium kabocha squash 1 cup uncooked quinoa 2 cups water or vegetable broth 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 3 tablespoons za'atar seasoning 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh mint leaves, finely chopped Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Cut the kabocha squash in half and remove the seeds.
2. In a saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked. Set aside.
3. Heat olive oil in a pan over medium heat. Add onion and garlic, sautéing until softened and fragrant.
4. Stir in za'atar seasoning, parsley, and mint leaves, cooking for another 2 minutes to release aromas.
5. Combine cooked quinoa with the herb mixture in a bowl, seasoning with salt and pepper as desired.
6. Spoon the quinoa stuffing into each kabocha squash half, pressing gently to fill.
7. Place stuffed squash halves on a baking sheet and bake for 25 30 minutes or until squash is tender.
8. Remove from oven and allow to rest for 5 minutes before plating.

Chef’s Insight

Quinoa provides a unique texture and protein boost, while za'atar adds a distinct Lebanese flavor profile to this dish.

Notes

This dish can be easily scaled up or down, making it perfect for dinner parties or cozy weeknight meals.