Method 1. Preheat over to 400F/200C. 2. Cut squash in half lengthwise and scoop out seeds. Brush flesh with olive oil and sprinkle with salt. 3. Place squash cut-sized down on a baking tray. Roast for about 20-30 minutes until flesh is easily punctured with a fork. 4. Add vegetable stock and quinoa to a pan and bring to a boil, then reduce to a simmer, cover and cook until all the stock is absorbed. 5. Add mushrooms and garlic to a pan and sauté for a few minutes. 6. Add cooked quinoa and sauté for a minute or two. 7. Add the spinach and allow to wilt, stir gently to combine. 8. When the squash has finished cooking, allow to cool slightly then add the filling. 9. Enjoy.
That’s it for this month, see you next month.
Co-founder, production manager
I'm our communications and marketing person, dealing with social media and copywriting. I also work with Matt and Ric overseeing the design and strategic management of the site.
I'm also the author of the Eva the Hungry Amoeba children's book series (only one so far). You can find it on Amazon.
My favourite foods, shepherds pie and smoked haddock!