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Baked Kabocha Squash with Quinoa & Herbed Goat Cheese

December 30, 2015

I promised you a Kabocha Squash recipe a while back. Actually, quite a while back. I decided to keep it out of my outrageous Autumn Stew (click here to view that post). No reason, totally on a whim – it would work there too. Since then, I’ve been busy with a bit of traveling and a whole lot of baking. And we’ve been eating lots of simple and healthy meals to offset all the holiday sampling/enjoying/losing all sense of moderation. You know what I mean. Don’t need to say any more. Enough said.

Simple, healthy, full of flavor dishes are terrific. And I’ve been trying all kinds of variations of this dish. This time of year, the markets are filled with so many types of squash. You can prepare Acorn Squash the same way. They’re usually a bit smaller and may be ready in a bit less time.

squash mix

The farmers’ market guy gave me a good tip, which I duly pass along to you, my readers.

He advised that I cut the squash in half around the equator, not the long way. He thinks it’s easier to cut that way. I’m not completely sure, what do you think?

cut squash

The squash is ready when it’s fork-tender. The texture is meaty and the flavor is wonderful, slightly sweet and nutty. And the peel is tender and perfectly edible.

fork-tender squash

Do you have cooked quinoa in the house? Yes? Excellent! No? Make some or sub couscous, brown rice, farro, to name a few choices.. or simply serve with goat cheese.

fresh herbsFresh herbs are nearby? Great! Give a rough chop and done!

In a pinch, use a pinch… or several… of favorite dried herbs.

quinoa, goat cheese and scallions

I add green onions to most things. No exception here.

Uh uh and that’s the way uh huh uh uh I like it uh huh uh huh…

Thank you, KC & The Sunshine Band

Baked Acorn SquashLet’s pretend this Kabocha is a Crystal Squash…

Ah ha!

There is Meaning, Joy and that Sense of Wonder

that makes life so precious in the year ahead…

And just in case, Let’s Make It So!

Print This Recipe



1 medium/small Kabocha squash

2 T. water

1/4 c. cooked quinoa

1 green onion, thinly sliced

1 T. fresh Italian parsley, chopped

1 T. fresh dill, chopped (optional)

2 T. goat cheese, crumbled

2 t. olive oil

salt & pepper


Preheat oven to 375°.

Cut squash along its equator. Scoop out seeds.

Line a medium-sized roasting pan with foil. Place squash in it cut-side down. Add water to pan.

Bake 30 minutes or until fork easily pierces the flesh.

Meanwhile, slice green onion and chop herbs. Mix with goat cheese. Or simply pile herbs on top of cheese when assembling.

Place squash halves, cut side up, on 2 medium plates. Divide quinoa between the two cavities. Add herbed goat cheese. Drizzle each half with a teaspoon of olive oil. Add salt & pepper to taste.

Serves 2.

Delicious as a hearty side or as a light meal with a salad.

Stuffed Baked Kabocha Squash

Happy 2016, My Dear Readers!

I love sharing with you and am grateful for your support these past four years!!!!

Eat in Joy!


From → Sides, Veggies

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