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Split Butternut Squash into 2 equal pieces, and remove the seeds
Brush with Vegetable Oil and sprinkle Oregano and Salt over the top
Place in a preheated oven and roast at 180C for 30 minutes until the flesh is soft
Meanwhile. Melt butter in a medium saucepan, add and sauté Shallots until golden
Add 2 Cubes MAGGI Chicken Stock and Water and bring to a boil
Add washed Quinoa and cook over medium heat for 15 minutes until stock is absorbed and the grains are tender
In a mixing bowl combine Feta Cheese, Pine Seeds, Bell Peppers, Olives, Parsley and Chives with the slightly cooled Quinoa
Remove Squash from oven and use the quinoa stuffing to fill the squash
Return to the oven and roast for another 10 minutes
Dish can be served either warm or cold
Use a fork to make some holes in the flesh of the pumpkin to allow it to cook evenly and become more tender
Per Portion of 300g
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