Quinoa stuffed butternut squash
prep: 15 minutes
cook: 50 minutes
serving: 2
Nutrition Facts
each serving
KCal
331
Carbs
48.5g
fiber
11.7g
Protein
12.1g
Fat
7.8g
Saturates
0.9g
Sugars
19.8g
Salt
0.1g
Fruit/Veg Portion
4
Ingredients
all 12 types- 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
Directions
5 steps in totalStep 1
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.
Step 2
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.
Step 3
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.
Step 4
Drain off any excess water from the quinoa and stir it into the onion mixture. Add the pumpkin seeds and mix well.
Step 5
Mound the quinoa onto the squash, top with the tomatoes and bake a further 10 minutes. Serve with sprigs of rosemary.
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