stuffed butternut squash with Quinoa
Stuffed pumpkin from the oven is very nutritious. Often this dish is prepared with minced meat, you can make a lighter vegetarian twist by swapping the minced meat for a fresh Quinoa salad
INGREDIENTS:
100 grams of uncooked NatureCrops Quinoa1 butternut squash
50 grams of pomegranate seeds
A bunch of parsley
100 grams of feta
Eggplant
Olive oil
Pepper
Salt
this recipe is for 2 people
PREPARATION:
1) Preheat the oven to 200 degrees. 2) Cut the butternut squash in half and remove the seeds with a spoon.3) Brush the butternut squash with olive oil (or with your hands if you don’t mind getting dirty) and sprinkle with pepper and salt.
4) Put the squash on a baking tray and pop in in the oven for about an hour.
5) Check if the butternut squash has a nice crispy coating and the flesh is soft, and it should be ready to take out of the oven.
6) While the butternut squash is in the oven you can prepare the salad.
7) Boil the Quinoa according to the packet instructions.
8) Chop the eggplant into 1cm cubes.
9) Bake the chopped eggplant in olive oil with salt and pepper until it is well browned.
10) Mix the Quinoa with the eggplant in a bowl.
11) Crumble the feta over the salad and add some chopped parsley.
12) When the butternut squash is ready you can top it with your Quinoa salad.
Enjoy your meal!
