Love Your Gut Week is 21-27 September this year - visit loveyourgut.com/love-your-gut-week/
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
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.
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.
Bring twice as much water as quinoa to the boil, cover the grain and boil for up to 15 mins.
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.