Foodie Friday: Stuffed butternut squash

Foodie Friday: Warm up this weekend with this roast butternut squash stuffed with quinoa, feta, pine nuts, olives and loads of healthy veggies.

Ingredients:

• 1 Medium sized butternut squash.
• 80grams quinoa (cooked according to packet, or for ease use ready-cooked)
• 100 grams feta
• 2 small carrots grated
• 2 peppers chopped
• 100 grams chopped olives (I mixed green and black)
• Bunch of chives, chopped
• Juice of one lemon
• 4 spring onions chopped
• 100 grams toasted pine nuts.
• 100g mushrooms chopped.
• 1 tsp cumin (optional)

Method:

• Toast the pine nuts on a baking tray for 5-10 minutes at 180 degrees.
• Turn the oven up to 200 c
• Cut the squash in half, remove seeds.
• Score the squash and place in a baking tray/dish. Drizzle with olive oil and season well with salt and pepper. Roast for 40 minutes.
• After 40 minutes scatter the peppers and mushrooms around the squash, drizzle with olive oil and roast for a further ten minutes.
• Combine the rest of the ingredients in a bowl and mix well to make the stuffing. Add the pepper and mushroom when they have roasted for 10 minutes.
• Stuff squash generously. If your squash only had a small  for stuffing hollow out some extra space and add the excess squash to your stuffing mix. Roast for a further ten minutes.
• Serve over a bed of spinach.

Left over stuffing will make a delicious salad for lunch tomorrow. Serves 2.