1 Medium Butternut Squash150g quinoa (microwaveable packs are fine )50g toasted pine nuts1 small carrot grated1/2 Juice of a lemon1 red pepper50g pitted black olives–
Pre Heat oven to 200C/fan 180C/gas 6. Halve the butternut squash
scoop out the seeds
score the flesh with sharp knife
Places the two halves on a baking tray, drizzle with a little olive oil, season with black pepper and salt, sprinkle with dried oregano and cook for 40 minutes.
Take it out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
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.