Pic of Stuffed squash with kale, red cabbage and beetroot salad

Stuffed squash with kale, red cabbage and beetroot salad

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Stuffed squash with kale, red cabbage and beetroot salad

Main Serves 2 45 min
This is a healthy and delectable vegetarian autumn or winter dinner. Roasted squash filled with feta, quinoa and fresh herbs, served with a crunchy, super-nutritious salad of raw red cabbage, kale and red onion, sprinkled with toasted seeds.


  • 1 small squash (about 600g)
  • olive oil
  • 25g quinoa (red gives a nutty flavour)
  • 100g feta
  • 2 tbsp fresh mint and parsley, chopped
  • ¼ red cabbage, leaves finely shredded
  • ½ red onion, thinly sliced
  • 1 small beetroot, peeled and cut into thin matchsticks, or coarsely grated
  • 50g kale, leaves torn into small pieces
  • 1 tbsp olive oil
  • splash cider vinegar
  • ½ tsp Dijon mustard
  • 3 tbsp mixed seeds, toasted in a dry frying pan for 1 min
  • salt and pepper


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 180°C/Gas 4.
  • Step 2

    Cut the squash in half lengthways, scoop out the seeds, season and drizzle generously with oil.
  • Step 3

    Place cut side down on a non-stick baking tray and roast until tender - about 30 minutes.
  • Step 4

    Cook the quinoa in boiling water for 12 minutes, drain and leave to cool slightly, then mix with the feta, herbs and a drizzle of olive oil.
  • Step 5

    Scatter the cabbage, beetroot, onion and kale on a serving plate.
  • Step 6

    In a small bowl, whisk the olive oil, mustard and vinegar. Season, then drizzle over the veg.
  • Step 7

    Scatter over the seeds.
  • Step 8

    Serve the squash filled with the quinoa and feta, with the salad on the side.

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