Can’t imagine autumn without a tasty squash dish? Pay attention then! We have a healthy recipe just for you: Hokkaido squash stuffed with quinoa, beetroot sauce, and roasted tomatoes. Can you resist this tasty combination?
Ingredients:
- 1 Hokkaido squash (900g)
- 2 larger tomatoes
For the filling you’ll need:
- 80g of quinoa
- 30g of soybeans
- 1 tbsp apple cider vinegar
- 1 teaspoon of turmeric
- 1 teaspoon of Gym Chef – Himalayan salt
- 1/2 a teaspoon Gym Chef – Peri Peri
- Add parsley to taste
For the beetroot sauce you’ll need:
- 125g of boiled beetroot
- 40g of almond or pistachio butter
- 30g of zero-calorie BBQ sauce
- 1 tbsp apple cider vinegar
- 1 clove of garlic
- pinch of salt
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Directions:
Cut off the top of the Hokkaido squash and scoop out the inside. Take the prepared squash together with the top you cut off previously and place it in an oven that’s been preheated to 180 degrees and bake it for around 35-45 minutes until the squash is soft and golden. While the squash is cooking, prepare the filling. Rinse and clean the quinoa in hot water and then place it in a pot filled with water and bring it to a boil. After that, add the soybeans to it and cook everything together for 5-10 minutes. As soon as the quinoa and soybeans are cooked add parsley and spices. Cover the pot and let it simmer on a medium heat for 15 minutes.
While that’s simmering, prepare the beetroot sauce. Place all the necessary ingredients into a food processor and process it until it reaches a nice spreadable paste consistency. After that, place the tomatoes on a hot pan which has been sprayed with coconut cooking spray and let them roast on a medium heat until they get that wonderful brown color. After the squash is baked, fill it with quinoa and soybean mix and garnish it with the beetroot sauce. To top it off add the baked tomatoes and serve. Bon appetite!
| Nutritional value | per serving (two servings total) |
|---|---|
| Calories | 525 |
| Protein | 27 g |
| Carbohydrates | 78 g |
| Fats | 15 g |
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