Quick and easy butternut, quinoa and guacamole bake. I cooked this last night and it makes such an easy and delicious meal. Squash is amazingly good for you, it has anti-inflamatory properties, filled with antioxidants and plenty of vitamin A (good for immune and eye health).
Turn the oven to 180C. Slice the squash in half and place the halves in a baking tray in the oven to cook for about an hour, the exact timing will depend on the size of your squash.
After half an hour take the squash out of the oven and scoop out the seedy part using a spoon, the squash should be nice and soft now so it should come out really easily. Then drizzle olive oil over the squash with a sprinkling of chilli flakes, rubbing them evenly over all the squash. Place the squash back in the oven to finish cooking.
While it cooks make the quinoa. Simply place the quinoa in a saucepan with just over double the amount of boiling water plus a drizzling of apple cider vinegar and a spindling of herbs and salt. Cook for 10-15 minutes, until all the water has been absorbed. At this point stir in the two tablespoons of tahini.
Finally make the avocado basil puree. To do this simple scoop the avocado flesh out of the skins and place all the ingredients into a processor, blend for a minute or two until smooth.
Then once the squash is nice and soft fill the hole where the seeds had been with the quinoa and basil puree then serve and enjoy!
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