Love Your Gut Week is 21-27 September this year - visit




Butternut squash (raw), 800g

Peppers, bell (raw, mixed) 1 pepper chopped

Tomatoes, cherry (raw), 150g halved

Tofu (raw), 80g

Quinoa, red and white (raw), 60g

Carrots (grated), 50g

Spring onions (chopped), 20g

Olives (approx 15), halved

Olive oil



  1. Heat the oven to 200C / Fan 180C / Gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.

  2. 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 and tomatoes to the tray alongside the squash and cook for a further 10 minutes.

  3. Bring twice as much water as quinoa to the boil, cover the grain and boil for up to 15 mins.

  4. Once the quinoa is cooked mix the rest of the ingredients together. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.