STUFFED YELLOW SQUASH

INGREDIENTS:

• 1 brown onion 

• 4 cloves of garlic 

• 400g Can of Chickpeas reduced salt, drained

• 1 cup of brown rice and quinoa mix

• 1 handful of baby Spinach 

• 50g of light cheese

• 1 Tablespoon of Extra Virgin Olive Oil

• 500ml Vegetable stock reduced salt

• Salt and pepper

• 1/2 bunch of Broccoli 

• 2 large yellow squashes or 4-5 mini squash

• 1/4 a cup of White wine vinegar

• 100g of pumpkin

METHOD:

1. Preheat oven to 200 degrees celsius

2. Prepare squash -wash them, remove insides by cutting off the tops then scooping out the insides- set aside insides for later. Then put them in the microwave for about 1.5 minutes.

3. Put the squash in the oven and cook for about 10 minutes

4. Prepare vegetables, dice onion, mince garlic, chop broccoli finely, chop the pumpkin, drain and wash the chickpeas

5. in a saucepan cook the brown rice and quinoa in some boiled vegetable stock and water for 15-20 minutes or until soft

6. Cook pumpkin in the microwave for about 3-5 minutes or until soft or boil them in a saucepan

7. In a hot fry pan add a tablespoon of olive oil, then pan fry the onion for 2 minutes or until golden and translucent.

8. Add garlic and saute for another minute, then add the chickpeas, saute for another 5 minutes.

9. Add broccoli and pumpkin and half of the stuffing from the squash and cook with mixture for 1 minute.

10. Drain out most of the water and stock (not all) and add to the mixture, then add the white wine vinegar

11. Add the spinach

12. Grate cheese and add about 25g into the mixture

13. Take the cooked squash out of the oven and let them sit for 5 minutes.

14. Stuff the squash with the mixture, put cheese on top, cook for another 5 minutes or until the cheese is melted and crispy.

15. Serve big squash by them selves with a salad or mini ones as a starter/entree

    Enjoy!!
    

Serves 2-4

Vegetarian and Gluten Free

Perfect for Christmas