Quinoa and Cheddar Cheese Stuffed Squash
Quinoa and Cheddar Cheese Stuffed Squash
Open in full-screen mode

Quinoa and Cheddar Cheese Stuffed Squash

25 MIN
1 H 15 MIN






  1. With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
  2. Cut the squash in half. With a spoon, remove the seeds. Brush the flesh with the oil. Season with salt and pepper. Place the squash on the baking sheet, cut side down.
  3. Bake for 40 to 45 minutes or until the squash is tender. Right out of the oven, brush the inside of the squash with the honey.


  1. Meanwhile, in a pot of salted boiling water, cook the quinoa for 12 to 15 minutes or until tender. Rinse under cold water and drain well. Set aside.
  2. In a skillet, brown the onion and garlic in the oil. Add the harissa and mix thoroughly. Add the quinoa, bell pepper, half of the peanuts and the raisins. Warm over medium heat, stirring frequently. Add 1/2 cup (125 ml) of the cheddar and the cilantro. Season with salt and pepper.
  3. Spoon the stuffing into the squash halves. Sprinkle with the remaining cheese and peanuts. Bake for about 10 minutes or until the cheese has melted and squash is warm.


Baking the squash and preparing the stuffing can be done in advance. However, allow for more baking time to warm the stuffed squash. To prevent them from drying out, cover with aluminum foil.


  1. Love, love, love this recipe! Tasty, light yet filling, amazing flavour. I substituted a couple of ingredients like dried apricots instead of raisins (because that's what I had in the house), but it is absolutely wonderful. I will definitely do it again (and again and again). Thank you Chef Ricardo!

  2. This recipe is OUTSTANDING! The salty sweet combo and nutty flavours and quinoa and peanuts are sublime! I use dry roasted salted peanuts and substitutes sirarcha once when i ran out of harissa paste

  3. Nice that only salt and pepper are added for spice. The real flavor comes from the melange of ingredients. I didn’t have peanuts so used almonds. Delicious.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.