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Stuffed butternut squash with quinoa

Caroline Hire
  • 70 minutes
  • Serves 2

INGREDIENTS

1

Butternut squash, medium

1

Carrot, small

1

small bunch Chives

1

Lemon, juice half

1 pinch

Oregano, dried

2

Spring onions

50 g

Black olive, pitted

150 g

Ready-to-eat quinoa

1

Red pepper

1

Olive oil

50 g

Pine nut, toasted

100 g

Feta cheese