Butternut squash stuffed with quinoa and ricotta cheese, lactose free

Ingredients

• 1 pcs Butternut squash, preferably round form
• 150 g Quinoa
• 70 g Ricotta from skim milk, lactose free
• 3 pcs Large onions, chopped
• 2 pcs Celery stick, chopped
• 1 tbsp Grainy mustard
• 4 tbsp Sesame seeds, dried, toasted
• 2 tbsp Parsley, fresh, chopped
• 2 tbsp Extra virgin olive oil
• 1 tbsp Sea salt
• 1 tsp Black pepper, ground
• 300 ml Warm water

Method

1. Preheat the oven to 200°C. Lightly oil a baking dish.
2. Prepare the squash: wash it and cut lenghtwise to halves. Discard the seeds.
3. Carve some more flesh out if needed extra space for the stuffing.
4. Cover the squash halves and place into the oven for the time of preparing the stuffing in the oiled baking dish.
5. Bring the water to a boil with with 0.5 tablespoon of salt.
6. In a saucepan heat 1 tablespoon of oil. Add quinoa and stir. When the quinoa heated trough, add the water and stir.
7. Reduce heat, cover and simmer for 10 minutes.
8. Chop onions and celery sticks and add into a saucepan with the remining oil to cook.
9. By this time, the quiona must be almost done and most of the water should have been evaporated. Drain the rest of the water.
10. Add the mushrooms to the onion mixture, remaining salt and chopped parsley, then stir to combine.
11. Add in quinoa and season with freshly ground pepper.
12. Gently reheat the stuffing by stirring constanty. (add some water if needed to avoid burning)
13. When quinoa mixture becomes fragrant, take off from heat and fold in 2/3 amount of sesame seeds, ricotta and mustard.
14. Take the squash out from the oven and fill in the mixture into the squash halves.
15. Cover and bake for 25 minutes. Uncover, sprinkle the reserves sesame seeds on the tops and bake an additional 5 minutes.