Quinoa stuffed butternut squash

Butternut squash makes a complete meal when packed with quinoa, seeds and vegetables.

Serves

Prep

15 minutes

Cook

50 minutes

Each 324g serving contains (excludes serving suggestion)

KCal

310

Carbs

45.6g

Fibre

10.9g

Protein

11.0g

Fat

7.5g

Saturates

0.80g

Sugars

18.7g

Salt

0.10g

Portion Fruit & Veg

Ingredients

1 small butternut squash, de-seeded

70g quinoa

150ml boiling water

1 tsp rapeseed oil

1 onion, finely chopped

half red pepper, finely chopped

1 heaped tsp cumin

3 cloves garlic, crushed

pinch chilli flakes

1 tbsp pumpkin seeds

6 cherry tomatoes, halved

6 sprigs fresh rosemary

Method

Preheat the oven to 180°C/gas 4. Cut the squash in half lengthways, scoop out the seeds and bake 35-40 minutes until tender.
Meanwhile, add the quinoa to a pan of boiling water, bring to the boil and turn down the heat. Cover and simmer gently for 10-15 minutes.
Add the oil to another pan and cook the onions and pepper for 5 minutes. Add the cumin, garlic and chilli flakes and cook for another 2 minutes.
Drain off any excess water from the quinoa and stir it into the onion mixture. Add the pumpkin seeds and mix well.
Mound the quinoa onto the squash, top with the tomatoes and bake a further 10 minutes. Serve with sprigs of rosemary.

Chefs tips

You could use couscous or bulgar wheat for the stuffing, instead of the quinoa.
Try using different spices, such as curry paste, or fresh herbs, such as coriander or tarragon.
Top with a little low-fat cheese if desired.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat in the oven or microwave until piping hot.

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