A delicious vegan Autumn warming dish that's super easy to make.
Ingredients: Serves 2
1 medium squash
4 spring onions
1/2 red chilli
Handful of cashews
2 cm ginger, grated
Salt and pepper
Optional: 40g of feta cheese (for non vegan version)
You can use any type of squash for this recipe. Pre-heat the oven to 180 degrees centigrade or Gas mark 4/ 350F. Start by washing and drying it. Cut it in half and scoop out all the seeds from the centre, then drizzle it with olive oil both internally & externally and season with salt and pepper. Roast for around 45 minutes or until the flesh is soft and golden in colour.
Meanwhile cook your quinoa as per the instructions on the packet. Chop 4 spring onions finely and half a red chilli and put in a bowl. Grate 2cm block of ginger and add it to the mix.
Lightly toast a handful of cashew nuts in a frying pan, taking care not to burn them, when they are done, empty them onto a chopping board and roughly chop them when cool enough. Add these to the bowl with the other ingredients.
When the quinoa is cooked, add to the onion and chilli mix. Add the coriander and season to taste. Then add all of this mixture into the centre of you squash once it's cooked, there should be a nice hole to fill! Drizzle over a little more olive oil and serve.
For non vegans you could also add some feta cheese to this mix, which would work very well.
Nutritional note: Squash are packed with the phytochemical alpha-carotene which gives it it's lovely orange colour. Phytochemicals help support our immune system to fight off diseases. They are also great for those who suffer from skin problems such as acne or eczema as they contact anti-inflammatory compounds that can help reduce the redness that occurs with skin issues. The vitamin A in squash will also help maintain healthy cell growth and will help protect against ultraviolet light damage and keep collagen levels balanced which will help against ageing.