Spelt filled Butternut Squash

Name: Spelt filled Butternut Squash
Prep time: 30 min
Yield: 4
Cuisine: European
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

by Daniel Pisani October 10, 2022

by Daniel Pisani

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As seen on Ghand il-Vegan

Spelt filled Butternut Squash
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Serves: 4 Cooking Time: 60M 60M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 2 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

Start by peeling the butternut, scoop out the insides, coat in olive oil, salt, pepper and minced garlic

Bake in an oven (face down) pre- heated at 200 degrees for around 30 minutes or until fork tender

Chop the onion and toss them in a bowl together with the cherry tomato & herbs

Coat the mixture with olive oil

Add the salt & pepper and combine in a baking dish

Cook the tofu in the oven

After cooling slightly marinate in olive oil, pepper and herbs

When the butternut is ready use the preheated oven to roast the veggies

Add salted water to a pot and bring to a boil

Add the rinsed spelt and cook until the grain is al dente

Once everything is ready, combine the spelt with the roasted veggies, capers and olives and tofu

Scoop out some of the butternut and add it to the mixture

Stuff the butternut and serve topped with a generous drizzle of olive oil

butternut squash dairy free healthy protein recipe tofu vegan

Spelt filled Butternut Squash