This fall recipe is vegan and contains enough vegetable protein to satisfy the body’s requirements. It is therefore balanced and provides energy, fibre, vitamins and minerals that contribute to a healthy iron content.
The recipe counts ½ stuffed squash per person, but it is also possible to increase the quantities according to your appetite.
Ingredients
- 2 acorn squash
- 125 g Quinoa
- 1 onion
- 1 zucchini medium
- 250 g mushrooms
- 2 tbsp Cashews
- olive oil
- agave syrup
- sunflower oil
- spice blend Oriental Nights
- salt
- pepper
Servings: people
Units:
Instructions
- Preheat the fan oven to 160° C.
- Cut the squashes in half and remove the seeds.
- Brush the squashes with a little olive oil and agave syrup and then sprinkle with a little salt and pepper.
- Place in the oven for about 25 minutes with a little water at the bottom of the baking tray.
- Rinse the quinoa and cook it in 200 ml of boiling water for about 10 minutes.
- Mince the onion and fry it with a little sunflower oil in a frying pan.
- Mince the courgettes and mushrooms and add them to the pan with a little water until they are cooked.
- Once your vegetables are cooked, add the cashews as well as a tablespoon of the Oriental Nights spices and a pinch of salt.
- Mix the spicy vegetables and quinoa to make a stuffing.
- Take the squashes out of the oven and stuff them with your mixture.
- Place in the oven again for approximately 8 minutes.
- Add more salt and pepper if required.
- Enjoy!
What do you think?