Sautéed quinoa and vegetable stuffed squash

• Ingredients: 1.5 kg squash; 250 g. boiled quinoa; 1 onion; 100 g. Swiss chard; 100 g. spinach; 50 g. peeled walnuts; fresh tyme; olive oil; salt.

• Preparation: Gently fry the finely chopped onion in a little oil. Add the washed and thickly cut Swiss chard and spinach and cook slowly for a few minutes. Add the nuts, salt and herbs, stir thoroughly and remove from the heat. Mix with the cooked quinoa. Slice the top off the squash, remove the seeds and fibrous pulp. Fill the cavity with the mixture, cover with the top slice of the squash and bake in a moderate oven (180oC) for some 45 minutes or until the squash is soft. Serve in the squash as a soup tureen.

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