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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)

1727kJ

Energy (kcal)

412kcal

Carbohydrate incl. fibre (g)

42.9g

Carbohydrate excl. fibre (g)

37.6g

Sugar (g)

15.7g

Fibre (g)

5.3g

Fat (g)

23.2g

Saturated fat (g)

6.9g

Unsaturated fat (g)

14.3g

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)

918IU

Vitamin C (mg)

46.0mg

Calcium (mg)

183mg

Iron (mg)

2.73mg

Potassium (mg)

742mg

Total

48.4g

6909kJ

1650kcal

171.5g

150.5g

62.6g

21.0g

92.7g

27.4g

57.4g

33.0g

24.3g

0.0g

89mg

6950mg

17.37g

3673IU

184.0mg

733mg

10.93mg

2966mg

  • 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
  • Robertsons ground black peppercorns, to taste