Love Bites Baked and Stuffed Squash

This recipe was inspired by a colleagues bolognaise-stuffed squash at work one day. This is a  healthy, meat-free meal that is super filling and packed full of goodness. Just don't get put off by the shape of the squash!

INGREDIENTS

• x1 butternut squash
• Olive oil, salt and pepper and oregano
• 100g quinoa
• 1/2 each coloured peppers (red, orange and green)
• 70g kale
• 1/2 a small red onion, diced
• 2 tbspns toasted pine nuts
• 100g feta
• small bunch of parsley for garnish
• juice of half a lemon

METHOD

1. Heat the oven to bake at 200 degrees
2. Halve the squash and scoop out the seeds with a spoon 
3. Place the squash on a baking tray, skin side down and sprinkle with olive oil, salt and pepper and the oregano
4. Bake in the oven for 40 minutes - 1 hour depending on the size of your squash
5. Slice the peppers into 1cm thickness and bake with the squash about five minutes before you remove the squash

1. While the squash is baking, cook your quinoa according to the packet instructions (alternatively you can also use pre-cooked quinoa)
2. Cook the kale for a couple of minutes with a small amount of water in a covered microwave safe dish, blanch with cold water and drain, then roughly chop
3. Slice the red onion and dice the peppers once they are removed from the oven
4. Combine the quinoa, kale, peppers, red onion, crumbled feta and toasted pine nuts with the lemon juice
5. Once the squash is cooked through (check by piercing the squash with a knife - if it goes through smoothly it is cooked) remove from the oven and spoon the quinoa mix into the hole and down the neck of the squash
6. Garnish with salt and pepper and parsley.