STUFFED BUTTERNUT SQUASH WITH QUINOA

Stuffed butternut squash with quinoa image

A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing

Provided by Caroline Hire - Food writer

Categories Dinner, Main course

Time 1h10m

Yield Serves 2 with filling leftover

Number Of Ingredients 12

Previous Next

Ingredients

1 medium butternut squash
olive oil, for roasting
pinch dried oregano
150g ready-to-eat quinoa (we used Merchant Gourmet Red and White Quinoa)
100g feta cheese
50g toasted pine nut
1 small carrot, grated (around 50g)
small bunch chives, snipped
juice half lemon
1 red pepper, chopped
50g pitted black olive
2 spring onions, chopped

Steps:

Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.

Nutrition Facts : Calories 660 calories, Fat 38.7 grams fat, SaturatedFat 9.5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 22.6 grams sugar, Fiber 12.2 grams fiber, Protein 21 grams protein, Sodium 2.8 milligram of sodium