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Baked squash with sautéed vegetables and quinoa

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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 55 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 small round squash about 15 cm in diameter
  • 50 g 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
  • 50 g hard goat cheese
  • Olive oil

Method
 

  1. 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.
  2. Meanwhile, cook the quinoa/ bulgur wheat/couscous according to the instructions on the packaging using vegetable stock instead of water.
  3. Heat 1 Tbsp olive oil in a frying pan. Add the onion and fry on low heat until softened.
  4. 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.
  5. Add the herbs and the black olives and stir in the cooked quinoa/bulgar wheat/couscous.
  6. Cut the cheese into small cubes, stir most of these into the vegetable mixture.
  7. Take the squash out of the oven, spoon into them the mixture and top with the remaining cheese.
  8. Return to the oven for a further 15 minutes, or until golden. Serve scattered with some herbs.