Page 433 - CMC Recipe Book

Method
Halve the butternut squash, brush with olive oil and bake for 45mins at Gas 4/180°C, until just tender.
Peel and finely dice the onion, sauté in a pan until the onion is translucent.
Quarter the sprouts, roughly chop the quorn in to smaller pieces. Add both and the cranberries to the onions. Cook on a high heat for about 10 mins until the cranberries have popped.
Add the vegetable stock and cook for a further 5 mins.
Add the quinoa and the herbs - mix well.
When the squash is ready, scoop out the seeds and some of the flesh to make a channel so that there is room to stuff the squash. Chop the flesh and add it to the sprout mixture.
Spoon some of the mixture in to each half of the squash, put 2 halves together and tie with string.
Bake in the oven for a further 20 - 30 mins until cooked through.