Stuffed Roasted Butternut Squash



  • 1 medium butternut squash
  • 3/4 of a cup of quinoa
  • 1/2 red pepper
  • 2 tsp oregano
  • 1 garlic clove
  • 5 cherry tomatoes
  • Handful of pine nuts
  • 1 tablespoon of coconut oil
  • Pinch of Salt

Nutritional Info

  • Calories 529
  • Protein 17g
  • Carbohydrates 56g
  • Sugars 22g
  • Fibre 14g
  • Fat 22g


  • Heat the oven to 200C. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
  • Arrange the two halves on a baking tray, drizzle with melted coconut oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes.
  • Meanwhile place the quinoa in a saucepan of boiling water and sprinkle with herbs and salt. Cook for 10-15 minutes, until all the water has been absorbed.
  • Take the butternut squash out the oven, add the chopped peppers, tomatoes and garlic clove to the tray alongside the squash and cook for a further 10 minutes.
  • Once the squash is nice and soft fill with the quinoa and pine nuts, serve and enjoy!

Serves 1