Stuffed Butternut Squash
Servings: 2
Ingredients:
1 large butternut squash, halved lengthwise (remove seeds)
1 tbsp extra virgin olive oil
1 healthy pinch sea salt & black pepper
200g button mushrooms, chopped finely
3 cloves garlic, crushed
3 tbsp tamari or soy sauce
100g spinach
300g cooked quinoa
Serve with:
Handful sunflower seeds
1 tbsp tahini
Method:
Preheat oven to 180C and line a baking sheet with parchment paper.
Cook up the quinoa as per packet instructions. Approx. Cooking time 15 - 20 mins.
Prepare the squash by carefully splitting it lengthways (tip to base) with a knife.
Scoop out seeds with a spoon and set aside (these can be baked).
Drizzle the olive oil over the butternut squash and season with the salt & pepper. Place cut-side up on the lined baking sheet.
Bake squash for 40-45 minutes (depending on the size of your squash), until the squash is nice and tender.
Heat a large pan over a medium heat and add in the mushrooms. Cook until they begin to brown a little and add in the garlic, tamari & spinach. Cook until the spinach begins to wilt.
Once your squash is cooked scoop out a little of the squash to create some space for the filling. Add the scooped-out squash to the quinoa filling and pack up the butternut squash with the filling.
Place back into the oven for another 5 mins to roast. When ready to serve, sprinkle some sunflower seeds over along with the tahini dressing.