Roasted Stuffed Butter Squash

For the Butternut:

• 2 Large Butternut Squash
• 2 Tbsp Olive Oil
• 1/2 tsp Oregano
• 1/4 tsp Dried Basil
• 1/4 tsp Dried Rosemary
• Sprinkle Sea Salt
• Sprinkle Black Pepper

For the Quinoa Salad:

• 1 cup (170g) Quinoa (uncooked)
• 2 Spring Onions (Chopped)
• 12 Green Olives (Sliced)
• 3 Bell Peppers (Orange, Yellow and Red)
• 1/4 cup Chopped Chives
• 12 Cherry Tomatoes (Sliced)
• 1 Tbsp Lemon Juice

For the Sauce:

• 2 Tbsp Soy Sauce (or Tamari if gluten-free)
• 2 Tbsp Maple Syrup
• 1 Tbsp Olive Oil
• 1/2 tsp Crushed Garlic

Directions:

1. Slice the butternuts in half, remove the pips and scrape with a fork. Brush with olive oil and sprinkle with oregano, dried basil and rosemary, sea salt and black pepper.
2. Bake in the COBB at 240°C for around 60 minutes until soft and cooked.
3. While the butternut is baking, cook your 1 cup of quinoa according to package directions or as per your preferred method. 1 cup of uncooked quinoa = approximately 3 cups cooked quinoa. Use it all in the salad.
4. When the butternut is soft and cooked, remove from the COBB.
5. Chop up your red, yellow and orange bell peppers and place onto a parchment lined baking sheet that fits the COBB. Add in to the COBB with the butternut and allow to roast for 10 minutes.
6. When the quinoa is cooked, transfer it to a mixing bowl and add the roasted bell peppers, chopped spring onions, sliced olives, sliced cherry tomatoes and chopped chives. Add the lemon juice and mix in.
7. Mix the sauce ingredients in a bowl and pour over the quinoa salad and mix in
8. Take your cooked butternut, stuff it with the quinoa salad, and top with grated cheese. Return to the COBB to bake for a final 10 mins.