Butternut Squash filled with Bok Choy & Sprouts

Butternut Squash filled with Bok Choy & Sprouts

Serves 2

Butternut squash provides us with a perfect and attractive “dish” for piling in those healthy greens and enzymes. It is a must for vegetarian lovers and may be served as a light lunch or surrounded by rice as a wholesome and appetizing dinner.

1 butternut squash cut in half – reserve pips
4 tablespoons sesame oil
2 spring onions – chopped
2 stems and leaves of bok choy – remove stems and dice
1 cup baby spinach leaves
½ cup sprouts
1 teaspoon hoi sin sauce
4 cloves garlic – thinly sliced
1 tablespoon chopped cilantro

Preheat oven to 180 degrees

1) Cut the butternut squash in half and place skin side down in an oven proof dish; add a little water to the dish (about ¼ cup); bake for 1 – 1 ¼ hours until tender when pierced with a fork.
2) Heat the wok; when hot add 2 tablespoons of sesame oil; sauté the garlic over high heat for 1 minute; add the cilantro and sauté until the garlic is browned and dried looking and the cilantro dark green in colour; remove and set aside.
3) Reheat the wok and add the remaining oil; sauté the spring onions and stems from the bok choy for 1 minute; add the sprouts, bok choy and spinach leaves and sauté for 10 – 15 seconds, removing the wok from the heat as soon as the leaves begin to wilt; add the hoi sin and stir to combine.
3) Pile the vegetables into the hollow section of the squash and sprinkle over the garlic and cilantro; drizzle over any left over oil from the wok.

Tip: Place the pips which are rich in omega 3 essential fatty acids, in a small ceramic dish and add one tablespoon of olive or sesame oil. Microwave the pips on high heat for two minutes, or a little longer, depending on the quantity of pips until browned and crisp. Eat as they are or sprinkle over the butternut as a garnish.