Name: Baked squash with sautéed vegetables and quinoa
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 small round squash (about 15 cm in diameter); 50g quinoa; 400 ml vegetable stock ( approx.); 1 onion, chopped; 1 garlic, chopped; Half a courgette or half red pepper; I handful of sliced black olives (optional); 1 handful of parsley, chopped; 2 Tbsp chopped chives; 50g hard goat cheese; Olive oil

Baked squash with sautéed vegetables and quinoa

29 Oct 2015

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Baked squash with sautéed vegetables and quinoa

Background

This baked squash stuffed with sautéed vegetables and quinoa is a very filling, healthy yet tasty meal- perfect on meat-free days, dinner parties (for vegetarians) or at parties. Also, it's a very flexible dish - it can be made with rice, bulgar wheat, couscous or pear barley too. The sautéed vegetables can vary too. I've made it with courgette and, on another occasion, with red pepper.

Ingredients

2 small round squash (about 15 cm in diameter)
50g quinoa
400 ml vegetable stock ( approx.)
1 onion, chopped
1 garlic, chopped
Half a courgette or half red pepper
I handful of sliced black olives (optional)
1 handful of parsley, chopped
2 Tbsp chopped chives
50g hard goat cheese
Olive oil

Instructions

Preheat the oven to 180°C. Slice the top quarter off the squash and scoop out the seeds. Put the squash a baking tray, brush the inside with little olive oil. Bake in the oven for about 25-30 minutes, until tender.
Meanwhile, cook the quinoa/ bulgur wheat/couscous according to the instructions on the packaging using vegetable stock instead of water.
Heat 1 Tbsp olive oil in a frying pan. Add the onion and fry on low heat until softened.
Finely chop the courgette or pepper and add to the onion with the garlic. Sautee under cover for about 5 minutes. Turn off the heat.
Add the herbs and the black olives and stir in the cooked quinoa/bulgar wheat/couscous.
Cut the cheese into small cubes, stir most of these into the vegetable mixture.
Take the squash out of the oven, spoon into them the mixture and top with the remaining cheese.
Return to the oven for a further 15 minutes, or until golden. Serve scattered with some herbs.