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

Course Main Course

Cuisine vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 450kcal

Author Corina Blum

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

Metric - US Customary

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

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