This is a tasty meal that’s relatively easy to prepare. Butternut squash is a better replacement for starchy foods such as potatoes, while quinoa is a healthy alternative to rice. Serve with salad for a healthy dinner.
1. Heat the oven 190C/fan 170C/gas 5. Cut the squash in half lengthwise and scoop out the seeds and membranes. Use a little oil to brush the insides and then place in a roasting tin. Fill with 1cm of water. Roast for 20 - 30 mins until you can test with a sharp knife and it feels tender. Scoop out the flesh and roughly chop.
2. Heat the rest of the oil in the pan, cooking the garlic and onion for 5 minutes until tender. Stir in the quinoa and allow to fry for 1 min. Add the vegetable stock to the pan and then cook for 10-12 mins until the quinoa becomes tender and the liquid has been absorbed.
3. Take the chopped squash flesh and stir it in, along with the goats cheese, sun-dried tomatoes, sage leaves and seasoning.
4. Fill the squash with the filling and place any remaining sage leaves on top. Cover with foil.
5. Place the squash in the oven and allow to cook for 15 mins until the cheese melts and it's heated all the way through. Allow to stand for 5 mins and then serve with a green salad.
Ingredients
Directions
1. Heat the oven 190C/fan 170C/gas 5. Cut the squash in half lengthwise and scoop out the seeds and membranes. Use a little oil to brush the insides and then place in a roasting tin. Fill with 1cm of water. Roast for 20 - 30 mins until you can test with a sharp knife and it feels tender. Scoop out the flesh and roughly chop.
2. Heat the rest of the oil in the pan, cooking the garlic and onion for 5 minutes until tender. Stir in the quinoa and allow to fry for 1 min. Add the vegetable stock to the pan and then cook for 10-12 mins until the quinoa becomes tender and the liquid has been absorbed.
3. Take the chopped squash flesh and stir it in, along with the goats cheese, sun-dried tomatoes, sage leaves and seasoning.
4. Fill the squash with the filling and place any remaining sage leaves on top. Cover with foil.
5. Place the squash in the oven and allow to cook for 15 mins until the cheese melts and it's heated all the way through. Allow to stand for 5 mins and then serve with a green salad.