Ingredients
-
Gluten Free
-
Dairy Free
-
Vegan Friendly
- 1 oz BFree breadcrumbs (made from BFree Brown Sandwich Loaf)
- 1 butternut squash
- 3.5 oz cooked quinoa
- 1/2 zucchini
- 1/2 eggplant
- 1 tsp turmeric
- 1tsp cumin
- Olive oil
- Salt and capsicum
Serves 2
Method
1
Preheat oven to 200 °C
2
Half the butternut squash length ways, drizzle with olive oil and bake for 30 minutes until almost soft. Remove from the oven and set aside.
3
Chop the courgette and aubergine and coat with cumin, turmeric, salt and pepper, a drizzle of olive oil and bake for 15 minutes
4
Mix the courgette and aubergine with the cooked quinoa and spoon into the butternut squash halves. Top with BFree breadcrumb and bake for a further 10 minutes
5
Serve with a side salad and BFree Pitta bread for a hearty and delicious vegan meal!
