Kabocha Squash Stuffed with Black Quinoa
Tasty recipe for bright orange roasted kabocha squash stuffed with black quinoa salad filled with pine nuts, tomatoes, mint and cucumber
Servings 4
Calories 450kcal
Ingredients
- 1 kabocha squash
- 200 g black quinoa
- 8 cherry tomatoes quartered
- 100 g cucumber diced
- 15 g small handful of mint leaves chopped
- 50 g pine nuts
- 1 lemon, juiced
- 3 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 200°c (or 180°c fan)
- Slice the kabocha squash in half, scoop out the seeds, drizzle with olive oil and roast in the oven for 30 minutes or until soft
- Boil the quinoa for 20 minutes then drain.
- Toast the pine nuts in a dry frying pan until golden. Set aside to cool.
- Mix together all the ingredients except the squash. Add a little extra lemon juice or olive oil if necessary.
- Scoop the salad into the squash halves and serve.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories: 450kcal | Carbohydrates: 56g | Protein: 11g | Fat: 22g | Saturated Fat: 2g | Sodium: 17mg | Potassium: 1273mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3420IU | Vitamin C: 40.3mg | Calcium: 103mg | Iron: 4.8mg