Stuffed Butternut Squash

Directions

1. Pre-heat the oven to 180°C.
2. Cut the squash in half down the middle, and core the bottom to remove the seeds. With a sharp knife, make deep criss-cross scores in the squash. Place it on a baking tray facing upwards, and coat with olive oil, salt and pepper. Roast on the bottom shelf of the oven for 45 minutes, until it has softened and is starting to brown.
3. Meanwhile, cook the quinoa according to pack instructions, usually around 15 minutes.
4. While the quinoa is boiling, glug some oil into a pan and fry the red onion and garlic until softened and golden. Add the rosemary & thyme leaves (or use dried). Sprinkle in the cooked chestnuts, cranberries and sundried tomatoes and stir for 5 minutes. Pour in the chopped spinach, and stir until it has wilted.
5. Once the quinoa is cooked and the water is all absorbed, mix in the nutmeg, all spice and juice from the lemon, and season with salt & pepper. Add to the pan with the veggies in, and mix well.
6. Once the squash is ready, scoop some flesh out of the bottom to make a large well to pop the stuffing in. Add this extra butternut squash flesh to the quinoa mix.
7. Spoon the veggie quinoa mix into the wells of the squash, and serve!