- 1 butternut squash
- 3.5 oz quinoa, cooked
- 1/2 zuchinni, diced
- 1/2 eggplant, diced
- Handful of pine nuts (optional)
- 3oz BFree Brown Seeded Loaf, blitzed into breadcrumbs
- Salt and pepper
Heat the oven to 390°F.
Halve the butternut squash, scoop out the seeds.
Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
To make the stuffing, mix the rest of the ingredients together in a bowl.
Take the tray out of the oven and carefully transfer the peppers to the bowl with the rest of the stuffing. Stir together and spoon the filling onto the butternut squash.
Return to the oven for 10 mins.
Serve with a side salad and all the trimmings!
What our customers say
Excellent
Based on 51 Reviews
Brandi
Your gluten free homestyle sourdough bread is the best I have ever had. Thank you for figuring out what others haven’t . I appreciate the taste, texture, and size of the bread!
Jason
This is the only allergen-free bread I have been able to find. I absolutely love it. Any other gluten-free bread I have found contains egg or soy.
Christine
It is pretty much impossible to find foods my son truly enjoys since he developed several food allergies. He was SO excited when he tasted this bread. It is exactly like normal bread! Now he can have sandwiches for lunch again. This will now be a staple at our house.
Autumn
The low carb protein wraps have changed my life and I’m obsessed. That may be a bit dramatic , but for real, they’re amazing. I have celiac and blood sugar issues so I eat a very high protein, low carb, and gluten free diet. These wraps are delicious and they don’t spike my blood sugar!! I’ve had pizza, fajitas, quesadillas, and peanut butter roll-ups this week using these wraps. They’ve made food exciting again. So, thanks.
