Vegan Roasted Butternut Squash

I really like to use Monday’s as my reset day. Often people over indulge at the weekend and that’s fine as long as it doesn’t continue into the next week. Monday is a super healthy day for me. I start off with a mango, banana and spinach smoothie, which I have ready to go the night before. For lunch I like to eat as many vegetables as possible and finish with a light supper that’s high in protein and veggies. This roasted butternut squash is a great #meatfreemonday lunch and thoroughly satisfying. ⠀ ⠀ 1 Butternut squash halved and seeds removed ⠀ ⠀ 1 pouch of pre-cooked mixed quinoa ⠀ 100g finely chopped spinach ⠀ 2 spring onions finely chopped ⠀ 2 tablespoons pistachio nuts⠀ 1 clove garlic crushed ⠀ 1 tablespoon olive oil ⠀ Juice 1/2 lemon ⠀ ⠀ 10 minute roasted tomatoes (optional)⠀ ⠀ Drizzle the butternut squash with olive oil and season generously. Roast at 210 degrees for 45-55 minutes. ⠀ ⠀ Mix all of the remaining ingredients together in a large bowl. ⠀ ⠀ Remove the squash from the oven and with a sharp knife score the squash in a lattice pattern. It will look pretty but also allow the flavours to penetrate the squash. Fill the hole with the quinoa. Drizzle with a little more olive oil, lemon juice and season. ⠀ ⠀