Stuffed Butternut Squash with Quinoa

Ingredients:

1 medium butternut squash

olive oil for roasting

pinch dried oregano

150g cooked quinoa

100g feta cheese

50g toasted pine nut

1 small carrot, grated (approx 50g)

juice of half a lemon

1 red/orange pepper, chopped

50g pitted black olive

2 spring onions, chopped

Method:

1. Heat the oven to 180C fan.  Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.

2. Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground pepper and sea salt, sprinkle with dried oregano and cook for 40 mins. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.

3. Meanwhile mix the rest of the ingredients.  Take the tray out of the oven and carefully transfer the peppers to the stuffing mix.  Stir together and spoon the filling onto the butternut squash.  Return to the oven for 10 mins.  Serve.