Cheesy Stuffed Butternut Squash

• 1 butternut squash, halved
• 1 cup cooked tricolored quinoa
• 1 1⁄2 cup zucchini (chopped)
• 1 cup peppers (chopped)
• 3⁄4 cups parsley (chopped)
• 1 teaspoon pink Himalayan sea salt
• 1⁄4 cup fresh mint chopped
• 1 tablespoon nutritional yeast
• 1 tablespoon mixed dried herbs
• 1 tablespoon liquid aminos
• 1 teaspoon paprika
• 1⁄2 clove grated vegan mozeralla (I use Miyokos)
• 1⁄2 cup vegan ricotta (or vegan cream cheese / I use Kite Hill ricotta)

1. Preheat your oven to 400F (200C).

2. Chop your butternut in half, oil it and place on parchment paper on a baking tray skin side up. Place in oven and bake for about 40 minutes.

3. Cook quinoa according to package instructions.

4. Meanwhile, heat oil in a pan and add your zucchini and peppers with a pinch of salt and sauté for a couple of minutes until soft.

5. Add in the cooked quinoa and rest of the ingredients except the ricotta and cheese.

6. Cook for another 5 minutes and leave aside until the butternut is ready.

7. Once the butternut is soft and caramalised, take it out of the oven and scrape out the seeds and some of the filling. Crumble in your ricotta on the bottom then add the filling and lastly the grated mozzarella and a dash of mixed herbs. Place back into the oven at 450F or on grill mode to let the cheese melt.

8. Remove from the oven and let cool for a couple of minutes.

9. Sprinkle some love, say a prayer of gratitude and nourish yourself ♡