Bloody Stuffed Winter Squash


“Quinoa is a seed and is thus very high in protein while it can also help to balance your hormones.”


Tash x


Cooks InCooking time: 45 minutes


2 sweet dumpling squash
100g quinoa
30g chestnuts
10g fresh parsley
½ red onion
1 apple grated
1 clove garlic
pinch of pink salt
1 tbsp olive oil
1 tbsp sunflower oil

Bloody Cranberry Sauce

100g fresh cranberries
½ cup water
4 tbsp agave


  1. Cut a small slice off the bottom of your squash so they don’t roll around on the baking tray (and so they don’t explode!) and place whole into a pre-heated oven at 180°C for 40 minutes.
  2. In the meantime bring a pan of water to the boil and add the quinoa. Boil for 20 minutes, strain and then set aside.
  3. Put the cranberries, water and agave into a pan and leave to simmer on a medium heat for 15 minutes. The water will start to reduce and the cranberries will soften.
  4. In a frying pan heat the sunflower oil, sliced red onion and garlic and leave to cook for 1 minute. Add a tbsp. of water to keep the temperature of the pan from going too high.
  5. Mix all the other ingredients, grated apple, parsley, chestnuts, salt in with the cooked quinoa. Then tip this mixture into the frying pan with the sautéed onions and garlic. Mix together on a medium heat for 2 minutes adding another 3 tbsp of water to keep the mixture from sticking to the pan. Once finished take off the heat.
  6. Take the squash out the oven and chop out the stalk out of the top and from the top and bottom holes scoop out the seeds.
  7. Place back onto your plate and stuff with the quinoa mixture and then serve with a dollop of the blood-red cranberry sauce dripping out of the top for maximum Halloween effect!
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