Stuffed Butternut Squash with Lentils and Quinoa

• • 2 Butternut squashes, halved lengthwise and seeded
• • 2–3 Tablespoons olive oil
• • 1 Teaspoon ground cinnamon
• • Salt
• • Black pepper

For the Filling

• • 120 Grams lentils
• • 100 Grams quinoa
• • 1 Vegetable stock cube
• • 1 Onion, finely chopped
• • 1 Red pepper, finely chopped
• • 1 Carrot, grated
• • 3 Tablespoons raisins, soaked in hot water and drained
• • 1/2 Teaspoon cumin (Cypriot spice)
• • 1/2 Teaspoon ground coriander
• • 1/2 Teaspoon cinnamon
• • 1 Orange, zest
• • Salt
• • Black pepper
• • A little Lemon juice
• • 1 Tablespoon chopped parsley or coriander for garnish

1. 1. Preheat the oven to 200°C (392°F). Place the squash halves cut-side up on a baking tray, brush them with olive oil, season with salt and pepper, and sprinkle with cinnamon. Turn them cut-side down on the tray to prevent burning and bake for 40–45 minutes until tender.
2. 2. Rinse the lentils and simmer for 20–25 minutes. Add a little lemon juice in the last few minutes of cooking. Drain them and set aside. Rinse the quinoa and cook it with the vegetable stock cube for 12–15 minutes, until it has absorbed the liquid. Fluff it slightly and set aside. If you prefer, you can add the quinoa and stock halfway through the lentils' cooking time. Drain well.
3. 3. Heat a little olive oil in a pan and sauté the onion for 5–6 minutes until softened. Add the red pepper and carrot and cook for another 3–4 minutes. Add the cumin, coriander, and cinnamon. Add the lentils, quinoa, raisins, orange zest, salt, and pepper, and mix well.
4. 4. Once the squashes are baked, lightly mash their flesh with a fork to create space, generously fill them with the lentil and quinoa mixture, and return to the oven for 10–15 minutes, until thoroughly heated through.
5. 5. Finish with chopped parsley or coriander and serve.