This comforting vegan recipe is full of sustainable protein sources, including quinoa and mixed seeds. Even if you aren't vegan, this dish is a great meat-free alternative that is big on flavour, low in fat and brimming with nutrients.
Serve it with a green salad as a healthy supper or chop up the butternut squash for a filling, portable lunch.
Ingredients (Serves 2)
1 medium butternut squash
rapeseed oil for roasting
1 tomato, finely chopped
1/2 small red onion, finely chopped
a handful of parsley leaves, finely chopped
juice of half a lemon
sea salt and black pepper to season
2 tablespoon of toasted seeds (optional)
Salad leaves to serve
Preheat the oven to 180 degrees C.
Cut the butternut squash in half, scrape out the seeds, brush with some rapeseed oil and roast in the oven for 45 minutes until it is cooked through.
Cook the quinoa according to packet instructions. Stir in the parsley, tomato and onion and season well with sea salt and black pepper. Squeeze in the juice of half a lemon and stir well to combine.
Scoop the quinoa mixture into the butternut squash halves, top with mixed seeds and serve with a side salad.