





Ingredients
- 4 small acorn squash, tops sliced off (you could also use marrow, peppers or scooped out courgette halves but adjust cooking times appropriately)
- 2 tablespoons olive oil
- 1 medium onion
- 2-3 cloves of garlic, finely chopped
- 1 Tsp. ground cumin
- 1 Tsp. ground coriander
- 2 green chillies, chopped and deseeded
- 185g cooked quinoa
- 1 can black eyed beans, drained and rinsed
- Bunch of spring onions, chopped
- Tbsp. cup toasted pumpkin seeds
- 2 avocados, diced (after preparing, squeeze a little lime juice over to prevent discolouring)
- a few squeezes of lime
- salt & pepper
Instructions
- Preheat oven to 200oC/180oC fan/Gas 4
- Cut top off the acorn squash and scoop out the insides. Reserve the lids for serving
- Drizzle with olive oil and sprinkle with salt and pepper
- Roast cut side up for for about 35-50 minutes or until your squash is tender in the middle and browned around the edges. (The timing will depend on your squash size - keep an eye on them and maybe turn them over if taking a while?)
- Meanwhile, heat oil in a large pan over medium heat
- Add the onion and a few pinches of salt and pepper
- Cook the onion until translucent
- Add the garlic, cumin, coriander and stir.
- Add the green chillies and stir again, then add the quinoa, black beans, spring onions, pumpkin seeds, a squeeze of lime and a more salt and pepper to taste.
- Remove pan from the heat, then stir in the diced avocado
- Taste and adjust seasonings
- Scoop the filling into the acorn squashes halve
Notes
I only had 2 squash and kept the filling in the fridge. Made three lunch salads and there is still some left over to fill a pepper. The filling is divine just on it's own!





