4 Jack-be-little of equivalent small squashes (one of mine is a chestnut squash)
1 cup of cooked quinoa
1 red onion
1 butternut squash
handful of dried apricots
100g chopped feta
Cut the tops of the squashes and scoop out the seeds. Put them in an oven dish with a small amount of water and place in the oven at 180 degrees for about 30 minutes or until soft
Slice the red onion in thin slices and start to cook in some olive oil.
Dice the butternut squash and courgettes - add them to the onions with a small amount of water and cover and simmer until all soft.
Add some chopped apricots and sage and then stir in the cooked quinoa.
When the mini squashes are cooked in the oven, stuff them with the mixture and then return to the oven for a few minutes before serving.
Lovely served with some kale chips!