Stuffed Acorn (or any!) Squash

It's time to wrap up, and get cosy. Nothing fills a belly better after a chilly walk than a seasonal squash, stuffed with goodness and topped with some cheese for extra comfort!

Ingredients:

• 4 tbsp pine nuts
• 1 medium acorn squash
• 1 large pepper, chopped into small/medium chunks
• 1 vine of cherry tomatoes (10-14)
• 1 medium/large red onion, diced
• 2 cups cooked quinoa (120g dried, with 240ml water, cook for 15 mins).
• 2 tbsp olive oil
• 1 tsp dried or fresh oregano
• 1 tsp dried or fresh basil
• 0.5 tsp dried thyme
• Salt & pepper to taste
• 2-3 handfuls of chopped greens, such as spinach, cavolo nero or kale. If using cavolo or kale, wilt first by steaming or blanching.
• Optional - your favourite cheese to melt on top (mozzarella or goats cheese is wonderful!)

Method:

1. Preheat the oven to 180C and toast the pine nuts on a medium heat (no oil), for 3-5 minutes. Keep stirring and flipping them around so they're evenly golden. (Not dark!)
2. Chop the squash in half, sideways, remove the stalk, scoop out the seeds. Pop this on your tray cut side down so the liquid can run out. Add to this tray (or another tray) your peppers, onions and tomatoes. Make sure it's all in a single layer, and drizzle over your olive oil, basil, organo, thyme, salt and pepper.
3. Roast these for 40 minutes, turning half way. Flip over your squash too (be careful, it'll be hot to touch!)
4. After 40 mins, test the squash. Insert a fork into the flesh to make sure its tender. If not quite soft, leave the squash in for another 10-15 minutes whilst you mix the filling.
5. Mix together your pepper, onion, tomatoes, cooked quinoa, greens, and pint nuts, along with the juices from the tray. It's all goodness!
6. Remove the squash and fill with your quinoa mixture to serve.
7. If adding cheese, break apart or grate over the top and pop under the grill until melted.