Persian Quinoa Stuffed Squash


Persian Quinoa Stuffed Squash

Submitted by Sarah Olfert

Submitted via Ancient Harvest & Clean Eating’s Modern Meal Makeover Recipe Contest Persian Quinoa Stuffed Squash is a fantastic dish that incorporates Persian flavor with ancient grains. This dish is sure to surprise and delight!
Prep Time: 30
Total Time: 90


  • 1 squash (we recommend a medium pumpkin or large Hokkaido squash)
  • 1tbsp brown sugar
  • 2 oz butter
  • 1 tbsp butter
  • 4-5 shallots finely shopped
  • 2 cloves of garlic, crushed
  • 8 oz ground bison (or beef)
  • ¼ cup pinenuts
  • ½ cup slivered almonds
  • 1 tsp cinnamon
  • ½ cup dried dates, chopped
  • 2 cups Ancient Harvest Inca Red quinoa, cooked
  • Salt and pepper to taste


  1. Preheat oven to 375°F.
  2. Cut the stalk end off squash (reserve to use as lid). Scoop out seeds and fiber from squash and sprinkle brown sugar around the inside of the cavity.
  3. Melt the butter and oil in a large skillet on medium heat. Brown shallots and garlic, being careful to avoid burning. Add the meat and cook on medium-high heat until browned, about 7 minutes. Season with salt and pepper to taste.
  4. In a separate dry pan, toast the almonds and pinenuts. Move the nuts continuously to avoid burning. Once brown, add to the meat mixture.
  5. Fill the squash to the top with meat mixture and place stalk-end lid on top. Bake on a baking sheet for 1 hour, or until the squash is tender. Serve.
Servings: 4