Quinoa Stuffed Squash

Roasted butternut squash stuffed with a lemon pesto quinoa

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Serves: 2 Cooking Time: 50 mins


  • 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



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


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


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


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


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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