1 large butternut squash
1 cup of ready cooked quinoa usually comes in microwave pouch or can use fresh quinoa
1 pack of sliced mushrooms
2 shallot onions sliced
1 bag of kale
1 tin of chopped tomatoes
1 carrot grated
1/2 cup of mixed nuts roughly chopped
1 red pepper diced
1 tsp oregano dried herbs
1 garlic crushed
Handful of fresh basil roughly chopped
¼ tsp cinnamon powder
Pre heat oven 200 degrees Celsius gas mark 7.
Cut the butternut squash in half, scoop out the seeds and discard. Place the squash on a baking tray. Drizzle with some olive oil, salt and cinnamon and bake in the oven for about 40 minutes.
In a pan, add some oil and fry the onions and garlic and add the peppers, mushrooms and mix well. Add the grated carrots and chopped tomatoes, season with salt and pepper and oregano and basil and simmer until cooked.
Add some oil to a frying pan, saute the kale along with the nuts and quinoa and mix until toasted. Then add this to the mixed vegetable filling and simmer for about 5-10 minutes.
Scoop out the small hollow space in the squash and add the vegetable mixture in the middle of each squash.
Bake the stuffed squash in the oven for another 5-10 minutes.
Serve squash with green beans.
Recipe by Colin Masters
Cook and Eat client