Photo: Sorin Gheorghita
Stuffed butternut squash with quinoa
12 ingredients
10 min
SERVES 2 with filling leftover
openrecipes
A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing
Estimated Nutrition (whole recipe, rough)
770
Calories
23g
Protein
50g
Fat
66g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium butternut squash
- olive oil , for roasting
- pinch dried oregano
- 150g ready-to-eat quinoa (we used Merchant Gourmet Red and White Quinoa)
- 100g feta cheese
- 50g toasted pine nuts
- 1 small carrot , grated (around 50g)
- small bunch chives , snipped
- juice half lemon
- 1 red pepper , chopped
- 50g pitted black olives
- 2 spring onions , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes