Quinoa Stuffed Butternut Squash

It’s official, summer down under seems to be over! Squash and pumpkins are back on the table (although in my opinion they never left the table), and that calls for lots of roasting and stuffing and enjoying. Stuffed squash/pumpkin is an impressive centrepiece that can rival a meat roast thanks to it’s vibrant colours and abundance of flavours. I definitely recommend giving this a try – it’s full of delicious veggies with a hint of sweetness from the cranberries, plus a nice protein kick from the quinoa and nuts.

Serves 2

Ingredients:

1/2 butternut squash (about 900g-1kg)
Coconut oil
1/4 cup quinoa
1 tsp apple cider vinegar
Good quality sea salt
1 tsp lemon juice
1 small onion, finely chopped
1 small clove garlic, crushed
100g mushrooms, chopped
1 handful spinach
1 tbsp chopped walnuts or pine nuts
1 tbsp cranberries
2 tbsp hummus
Fresh herbs of your choice

What to do:

• Preheat the oven to 180°C
• Scoop out the seeds of the squash, rub coconut oil all over, and sprinkle over some salt
• Place on a roasting try and roast until a knife easily slides through, about 30-40 minutes
• Meanwhile, cook the quinoa in 1/2 cup water, adding the apple cider vinegar, lemon juice, and a pinch of sea salt
• Melt a little coconut oil in a pan, then add the onions and sauté on low heat until golden; around 5-10 minutes
• Add the garlic, mushrooms, and spinach, and cook for a few minutes, stirring regularly
• When the quinoa is done, add the sautéed vegetables, nuts, cranberries, and hummus, and stir to combine
• When the squash is ready, use a teaspoon to scoop out most of the flesh, leaving enough so it still holds its shape, and add it to the quinoa mixture
• Place the mixture back into the butternut squash, and place it back in the oven for around 5 minutes to warm up
• Serve immediately, adding a sprinkling of fresh herbs, and enjoy!