Butternut Squash with Feta Recipe
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 314.3
- Total Fat: 7.9 g
- Cholesterol: 16.8 mg
- Sodium: 355.3 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 9.6 g
- Protein: 11.2 g
View full nutritional breakdown of Butternut Squash with Feta Recipe calories by ingredient
Introduction
1large butternut squash1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 cup quinoa uncooked
600ml vegetable stock
25g sundried tomatoes in oil, drained and chopped
100g firm goat's cheese, roughly chopped
handful fresh sage leaves, chopped 1large butternut squash
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 cup quinoa uncooked
600ml vegetable stock
25g sundried tomatoes in oil, drained and chopped
100g firm goat's cheese, roughly chopped
handful fresh sage leaves, chopped
Number of Servings: 4
Ingredients
-
Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.
Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the quinoa. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.
Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.
Stuff the squash with the filling, top with remaining sage leaves and cover with foil.
Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.
Directions
Serving Size: Who knows, 8 with 1/2cup per person?
Number of Servings: 4
Recipe submitted by SparkPeople user ULRIKEKLEIN.