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Moroccan quinoa gem squash1

Healthy gem squash filled with quinoa, feta, nuts, and mint.
Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Keyword: gem squash, filled gem squash, moroccan-flavored gem squash, quinoa
Servings: 6 portions


  • Pressure cooker for preparing the quinoa


  • 3 gem squashes halved
  • 30 ml garlic-flavored olive oil
  • 1 cup quinoa
  • 2 cups water
  • 2 large pinches salt
  • 1 orange's zest and juice
  • 1 lemon's zest and juice
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbsp fresh mint chopped
  • 30 g wall-nuts
  • 1 wheel feta cheese


  • Preheat the oven to 200° C
  • Season the gem squash with salt, drizzle the garlic-flavored olive oil over it and place face down on a baking sheet. When the oven is ready, insert into the oven and roast for 20 minutes
  • Add the quinoa, water, and salt to the pressure cooker and cook on high for 20 min. When done release the pressure and open the lid. Let the quinoa cool down slightly.
  • Add the remainder of the ingredients excluding the feta cheese to the quinoa and mix well.
  • Add the feta and mint and mix gently
  • Heat a frying pan and toast the nuts till they become slightly darker and release a nutty fragrance. Coarsely chop the toasted nuts and mix into the quinoa filling.
  • Spoon the quinoa into the gem squash and fill it to the top. Garnish with extra feta cheese and mint.


You can easily double the ingredients to make a lunch or a dinner.