Stuffed butternut squash

Serves 4
2 small butternut squash, halved lengthways and deseeded
2 tbsp olive oil, plus extra for brushing
1 leek, thinly sliced
2 garlic clove, crushed
150g chestnut mushrooms, sliced
1 tbsp apple cider vinegar
1handful of fresh parsley, chopped
150g quinoa
230g cherry tomatoes

To serve:
Mixed leaves
  1. Preheat the oven to 190°C, fan 170°C, gas mark 5.
  2. Put the squash halves on a baking tray, skin-side down, and use a knife to score the flesh in a criss-cross pattern. Brush with olive oil, season with salt and pepper and roast for 30-35 minutes or until softened.
  3. Heat one tablespoon of olive oil in a frying pan over a medium heat. Add the leek and garlic and cook for three minutes.
  4. Add the mushrooms and cook for three minutes until golden. Stir in the vinegar and parsley, remove from the heat and season to taste.
  5. Cook the quinoa according to package instructions, then add to the vegetables.
  6. Remove the squash from the oven and carefully scoop out most of the flesh, leaving a 1cm border.
  7. Chop the flesh and stir into the vegetable mixture. Spoon back into the squash halves and drizzle with the remaining olive oil. Place the cherry tomatoes on the tray next to the squash and roast for 15-20 minutes.
  8. Serve hot with some mixed leaves.

Per serving: 325kcals, 9.9g fat (1.4g saturated), 54.9g carbs (7.1g sugars), 9.1g protein, 8.4g fibre, 0.019g sodium