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Millet-stuffed Gem Squash with Mung Beans, Walnuts and Feta

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

12.1g

Energy (kJ)

1729kJ

Energy (kcal)

413kcal

Carbohydrate incl. fibre (g)

43.0g

Carbohydrate excl. fibre (g)

37.7g

Sugar (g)

15.7g

Fibre (g)

5.3g

Fat (g)

23.2g

Saturated fat (g)

6.9g

Unsaturated fat (g)

14.4g

Monounsaturated fat (g)

8.3g

Polyunsaturated fat (g)

6.1g

Trans fat (g)

0.0g

Cholesterol (mg)

22mg

Sodium (mg)

1738mg

Salt (g)

4.34g

Vitamin A (IU)

919IU

Vitamin C (mg)

46.0mg

Calcium (mg)

184mg

Iron (mg)

2.75mg

Potassium (mg)

744mg

Total

48.5g

6917kJ

1652kcal

172.0g

150.8g

62.6g

21.3g

92.8g

27.4g

57.4g

33.0g

24.4g

0.0g

89mg

6950mg

17.37g

3678IU

184.0mg

736mg

11.01mg

2977mg

  • 4 gem squash
  • 30 ml olive oil
  • 3 Knorr vegetable stock pots (dissolved in 1.2l hot water)
  • 100 g millet
  • 100 g dried mung beans
  • 1 red onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 60 ml Knorr French Vinaigrette salad dressing
  • 50 g walnuts, toasted and roughly chopped
  • 30 g dried cranberries
  • 20 g parsley, chopped
  • 100 g feta cheese
  • Robertsons Atlantic sea salt, to season
  • 1 ml Robertsons black pepper, to taste