
Devices & Accessories
Stuffed Butternut Squash with Feta
Prep. 20 min
Total 1 h 50 min
4 portions
Ingredients
-
butternut squash halved lengthways1
-
olive oil1 Tbsp
-
fresh thyme leaves only1 sprig
-
fresh rosemary (approx. 10 cm long), leaves only, finely chopped1 sprig
-
water400 g
-
quinoa200 g
-
garlic clove1
-
red onion quartered (approx. 100 g)1
-
celery stalk cut in pieces (approx. 75 g)1
-
carrot cut in pieces (approx. 75 g)1
-
sweetcorn cob kernels only1
-
ground cumin½ tsp
-
currants20 g
-
toasted pine nuts30 g
-
fresh coriander leaves and stems, chopped1 - 2 sprigs
-
Tamari sauce2 tsp
-
sunflower seeds for sprinkling2 Tbsp
-
feta cheese for crumbling70 g
Nutrition per 1 portion
Calories
467 kcal /
1964 kJ
Protein
13 g
Fat
23 g
Carbohydrates
46 g
Fibre
12 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Stuffed Peppers with Herbed Quinoa
30 min
Chickpea, Squash and Kale Stew
45 min
Lentil, Mushroom and Nut Patties
1 h 30 min
Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
45 min
Beetroot and Kale Pizza
2 h
Quinoa Salad with Butternut Squash, Spinach and Pomegranate
45 min
Broccoli and Oat Crumble with Vegan Cheese
1 h
Beetroot and Halloumi Burgers
1 h
Stuffed Courgettes - Zucchine farcite
1 h
Aubergine, Courgette and Red Lentil Gratin
1 h 10 min
Mini Falafel with Beetroot Houmous
20 min
Mexican Quinoa Stuffed Aubergine
1 h