Michael and Rachel's

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Stuffed butternut squash with quinoa

Updated: 10 Feb 2018

Ingredients

  • 1 medium butternut squash
  • Olive oil
  • Dried oregano
  • 1 red pepper, chopped
  • 150g ready to eat quinoa e.g. Merchant Gourmet red and white quinoa
  • 100g halloumi, diced
  • 30g toasted pines nuts
  • 1 small carrot, grated (about 50g)
  • Small bunch chives, snipped
  • A few drops of lemon juice
  • 30g sliced black olives
  • 2 spring onions, chopped

Method

  1. Heat the oven to 200c. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
  2. Arrange the two halves on a baking tray. Drizzle with olive oil, season with salt and pepper and sprinkle with dried oregano. Cook for at least 45 minutes - longer depending on the size of the squash.
  3. Take out of the oven, add the chopped peppers to the dish alongside the squash and cook for a further 10 minutes.
  4. Meanwhile, mix together the rest of the ingredients. Take the tray out of the oven and transfer the peppers to the stuffing mix. Stir toegether and spoon the filling onto the squash. Return to the oven for 10 mins and serve.