Stuffed Hokkaido Squash with Mediterranean Herbs

Zutaten

• ✓2 medium (approx. 500g each) Hokkaido squash
• ✓250 g cherry tomatoes
• ✓1 red onion
• ✓2 garlic cloves
• ✓100 g feta cheese
• ✓50 g roasted pine nuts
• ✓2 tbsp olive oil
• ✓1 tbsp dried Mediterranean herbs
• ✓to taste salt
• ✓to taste freshly ground black pepper

Zubereitung

1. 1

   Preheat the oven to 180°C (350°F) with top and bottom heat. Wash the Hokkaido squashes thoroughly, cut them in half, and remove the seeds.

2. 2

   Place the squash halves cut side down on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until slightly soft.

3. 3

   Meanwhile, halve the cherry tomatoes, and finely dice the red onion and garlic.

4. 4

   In a bowl, mix the halved onion, garlic, cherry tomatoes, crumbled feta, and pine nuts. Season with olive oil, Mediterranean herbs, salt, and pepper.

5. 5

   Remove the pre-baked squash halves from the oven. Carefully scoop out some of the squash flesh (do not pierce through!) and add the scooped flesh to the filling, mixing well.

6. 6

   Generously fill the squash halves with the filling.

7. 7

   Place the stuffed squashes back on the baking sheet and bake for another 20-25 minutes until the squash is tender and the filling is slightly browned.

8. 8

   Serve hot.