Recipes

Quinoa Stuffed Squash

Roasted butternut squash stuffed with a lemon pesto quinoa

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Serves: 2 Cooking Time: 50 mins

Ingredients

  • 1 butternut squash (halved with seeds scooped out)
  • 250g white quinoa
  • Good amount of cherry tomatoes (roasted with a sprinkling of pink salt, fresh garlic and extra virgin olive oil)
  • 2 handfuls of roasted black olives (pitted)
  • Juice of 1 lemon
  • Handful of fresh mint
  • Pesto Sauce
  • Handful of pine nuts

Instructions

1

Place the halved butternut squash in an oven-proof dish with pink salt and extra virgin olive oil and roast for about 30 minutes

2

In the meantime, rinse and cook the quinoa with the juice of 1 lemon and some pink salt

3

Set the quinoa aside to cool and then mix in the pesto sauce, fresh mint, roasted tomatoes and olives

4

Bring out the squash, scoop out some more flesh, stuff with the quinoa mix, sprinkle some pine nuts on the top and put in the oven for a few more minutes before serving

Notes

If not vegan, crumble some feta and sprinkle some Parmesan over the top before placing in the oven for the last few minutes.

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