Ingredients (serves 4)
- 2 medium-sized butternut squash
- 150g quinoa
- 200g cooked chickpeas
- 30g pine nuts
- 100g fresh spinach
- Extra Virgin Olive Oil
- Salt, pepper
- A pinch of turmeric
Method
Cut the pumpkins in half lengthwise, remove the seeds, and cook them in the oven at 200°C for approximately 1 hour. Remove from the oven and allow to cool. Next, scoop out the flesh, leaving a small border to avoid breaking the squash skins.
Wash and cook the quinoa according to package instructions, then rinse and drain the chickpeas.
Sauté the butternut squash in a frying pan with olive oil, quinoa, chickpeas, and pine nuts. Season with salt, pepper, and a pinch of turmeric to taste. After a couple of minutes, add the fresh spinach leaves and stir fry for a further two minutes.
Spoon the filling into the butternut squash and serve. Garnish with finely chopped fresh parsley or coriander.
