Butternut squash makes a complete meal when packed with quinoa, seeds and vegetables.
Serves
2
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
4
Ingredients
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
- 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.
