Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Quinoa Stuffed Courgettes

These stuffed courgettes were delicious. The recipe was simply inspired by a rate sighting of these round courgettes. You could use pumpkin, squash or peppers though. If using squash, half them, and when stuffed sandwich two halves together and wrap them in foil. My husband gave me a quizzical look when I told him we had stuffed courgettes for dinner. He doesn’t like courgettes very much! What courgettes do brilliantly is take on the flavours of the other ingredients cooked with them. Anyway, hubby couldn’t believe how tasty this dish was. He’s a massive carnivore but didn’t even mention the lack of meat in the dish.

Serves: 4

Prep: 10 minutes
Cooking: 60 minutes
Total: 70 minutes

Difficulty: easy



4 round courgettes or small squash or pumpkins

2 red onions finely chopped

4 garlic cloves crushed

2 tsp Ras El Hanout

100g sun-dried tomatoes chopped

100g quinoa

300ml vegetable stock

100g spinach

80g toasted pinenuts

50g feta

Fresh coriander ⠀⠀⠀⠀⠀⠀⠀⠀⠀

ves & the reserved toasted pinenuts and serve


Lop the tops off of the courgettes making sure you keep them for lids.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Scoop out the seeds & discard them. If using squash or pumpkin you could dry roast the seeds & include them.

Scoop out most of the flesh of the courgettes so that you have a “bowl’ about 1cm thick. Chop the courgette flesh & set aside.

Soften the onions in some olive oil for 10 minutes before adding the garlic & sun-dried tomatoes.

Add the Ras El Hanout followed by the Quinoa & chopped courgettes flesh. Add all but 1 tbsp pine nuts.

Saute for a few minutes before adding the stock. Season and let it bubble for a few minutes then wilt in the spinach.

Spoon the mixture into the hollowed courgettes, stick their lids on and back in a hot oven in a baking tray lined with parchment for 1 hour.

Crumble over the feta, add the coriander leaves.

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