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Home VM Healthy RecipesVM Recipes By MealMains Spelt filled Butternut Squash

Spelt filled Butternut Squash

by Daniel Pisani

As seen on Ghand il-Vegan

Spelt filled Butternut Squash

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Serves: 4 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • SPELT SALAD
  • 200 g Spelt
  • 200 g Cherry Tomatoes
  • 2 tbsp Capers
  • 1 large Onion
  • 100 g Olives
  • 3 garlic cloves
  • 1 handful fresh Basil
  • 2 sprigs Mint - Fresh
  • 5 tbsp Olive Oil
  • 1 tsp Salt
  • 0.25 tsp Black Pepper
  • BUTTERNUT SQUASH
  • 2 medium Pumpkins - Butternut Squash
  • 4 tbsp Olive Oil
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 2 cloves Garlic

Instructions

  1. Start by peeling the butternut, scoop out the insides, coat in olive oil, salt, pepper and minced garlic
  2. Bake in an oven (face down) pre- heated at 200 degrees for around 30 minutes or until fork tender
  3. Chop the onion and toss them in a bowl together with the cherry tomato & herbs
  4. Coat the mixture with olive oil
  5. Add the salt & pepper and combine in a baking dish
  6. Cook the tofu in the oven
  7. After cooling slightly marinate in olive oil, pepper and herbs
  8. When the butternut is ready use the preheated oven to roast the veggies
  9. Add salted water to a pot and bring to a boil
  10. Add the rinsed spelt and cook until the grain is al dente
  11. Once everything is ready, combine the spelt with the roasted veggies, capers and olives and tofu
  12. Scoop out some of the butternut and add it to the mixture
  13. Stuff the butternut and serve topped with a generous drizzle of olive oil

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