Stuffed Butternut Squash with Quinoa and Feta
Ingredients
- 1 butternut squash, halved lengthways
- 1 red onion, finely sliced
- 3 cloves of garlic, sliced finely
- 5 sage leaves, finely sliced
- 1 packet of cooked quinoa
- 5 mushrooms, finely chopped or minced
- 1 tbsp tamari or gluten-free soy sauce
- Handful of vegan feta
- Handful of pine nuts
- Avocado or olive oil
Preparation
Preheat oven to 200°C and line a baking sheet with parchment paper or a silicon liner.
Brush the squash halves with oil or water and sprinkle with a little salt. Place cut-side down on the prepared baking sheet.
Bake the squash for 15 minutes, then flip to cut-side up and bake for another 30-45 minutes or until a knife easily pierces it.
Heat a large skillet over medium heat. Once hot, add oil, onions, garlic, and sage. Sauté for 5-8 minutes, stirring occasionally, until slightly browned.
Add the mushrooms and tamari. Sauté for another 2-3 minutes until the mushrooms have lost their liquid.
Stir through the quinoa and nuts and ensure fully combined.
Once the squash is roasted, place it cut-side up and fill with the quinoa mixture.
Place back in the oven and roast for another 5 minutes.
Top with feta and serve with greens.