Quinoa Stuffed Butternut Squash

Quinoa Stuffed Butternut Squash is a wholesome and flavourful dish that combines tender roasted squash with a spiced quinoa filling, featuring sautéed onions, red pepper, cumin, garlic, and crunchy pumpkin seeds. Topped with juicy cherry tomatoes and baked to perfection, it offers a delightful balance of textures and tastes. Finished with fragrant rosemary, this dish is both visually stunning and packed with nourishing ingredients, making Quinoa Stuffed Butternut Squash a satisfying vegetarian option, even for non vegetarians.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings People

Ingredients

1 small butternut squash de-seeded (500g)
70 g quinoa
150 ml boiling water
1 tsp rapeseed oil
1 medium onion finely chopped
1/2 medium red pepper finely chopped
1 tsp cumin heaped
3 cloves garlic crushed
1 pinch chilli flakes
1 tbsp pumpkin seeds
6 medium cherry tomatoes halved
6 sprigs fresh rosemary

Instructions

Preheat the oven to 180°C/355°C/gas mark 4.
Cut the squash in half lengthways, scoop out the seeds and bake 35-40 minutes until tender.
1 small butternut squash
Meanwhile, add the quinoa to a pan of boiling water, bring to the boil and turn down the heat. Cover and simmer gently for 10-15 minutes.
70 g quinoa, 150 ml boiling water
Add the oil to another pan and cook the onions and pepper for 5 minutes.
1 tsp rapeseed oil, 1 medium onion, 1/2 medium red pepper
Add the cumin, garlic and chilli flakes and cook for another 2 minutes.
1 tsp cumin, 3 cloves garlic, 1 pinch chilli flakes
Drain off any excess water from the quinoa and stir it into the onion mixture.
Add the pumpkin seeds and mix well.
1 tbsp pumpkin seeds
Mound the quinoa onto the squash, top with the tomatoes and bake a further 10 minutes.
6 medium cherry tomatoes
Serve with sprigs of rosemary.
6 sprigs fresh rosemary

Notes

You could use couscous or bulgar wheat for the stuffing, instead of the quinoa.
Try using different spices, such as curry paste, or fresh herbs, such as coriander or tarragon.

Top with a little low-fat cheese if desired.

Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat in the oven or microwave until piping hot.

Nutrition