This is a kitchen, body and spirit warming meal.
Now I realize not everyone will be able to make this with a giant sqaush, my veggie garden just wanted to give me a big treat! Instead, you can use eggplant, pumkin, or a large zucchini... (or for a super quick warm meal use red capsicum) mmmm
I served this beauty with chunky coconut baked potato chips and green's, green beans would be lovely with this dish.
WHAT YOU NEED
one big vegetable
quinoa, I used red, about a cups worth dried.
1 large tomato
hanfull of flat leaf parsley
fresh or dried fennel and/or dill
WHAT YOU DO
Pre cook your quinoa and pre heat the oven to 180 degrees.
cut the top off your large vegetable and scoop the insides out with a spoon. If theres a lot of pulp, dont waste, you can use for another receipe or add to the filling mix.
Cut your tomato and parsley up, a rough chop, mix all ingredients together, season and squeeze in lemon, mix, then shovel into the cavety of the vegetable. Pop the lid on top then bake for 45ish mins. The cooking time will greatly depend on the size and thickness of your veg. It could take 1- 11/2hrs.
In this time you can cut and bake your spuds and get your lovely fresh greens ready... and have a nice cup of tea.