Calories 113 Fat 4.1g Saturates 0.5g Carbohydrates 14g Sugars 4.6g Protein 3.3g Salt 0.32g
Preheat oven to 180°C (gas Mark 4, 350°F) and drizzle a baking dish with a little oil.
Season the squash and red pepper inside and out with salt and pepper. Place the halved squash, cut side down on the baking dish and transfer to the oven. Leave to cook for 20 minutes or until the squash is starting to soften and the pepper is lightly charred.
Place the quinoa, bouillon powder and some seasoning into a saucepan and cover with water to come an inch above the quinoa. Bring to a simmer, and cook gently, covered, for about 20 minutes, or until all the water has been absorbed. Fluff the grains with a fork to separate and set aside.
Heat the remaining oil in a large frying pan and add the chopped onion, garlic and a pinch of sea salt. Cook gently until softened but not browned.
Peel the skin from the cooked pepper and roughly chop. Add these to the pan with the onions.
Add the pine nuts to the pan along with the chilli, if using. Cook for 2 minutes before adding the cooked quinoa, along with all the rest of the ingredients. Stir well to combine.
Using a spoon, remove some of the flesh from the inside of the squash to make the cavity bigger. Roughly chop and add to the quinoa stuffing.
Pack as much of the stuffing inside of the squash as possible before putting the 2 halves together and securing with string.
Transfer the stuffed squash back to the oven and bake for another 30-40 minutes, or until tender throughout.
Serve immediately, with any remaining stuffing served alongside.
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