Name: Quinoa stuffed butternut squash
Prep time: 15 minutes
Cook time: 50 minutes
Yield: 2
Ingredients: 1 small butternut squash, de-seeded (500g); 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

Guide to the symbols

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

Serves

Prep

15 minutes

Cook

50 minutes

Each 414g serving contains (excludes serving suggestion)

KCal

331

Carbs

48.5g

Fibre

11.7g

Protein

12.1g

Fat

7.8g

Saturates

0.90g

Sugars

19.8g

Salt

0.10g

Portion Fruit & Veg

Nutritional information explained

What makes a healthy, balanced diet?

Ingredients

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Ingredients

1 small butternut squash, de-seeded (500g)

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.