Skip to content
Looking for something?

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

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

2.7g

Energy (kJ)

891kJ

Energy (kcal)

214kcal

Carbohydrate incl. fibre (g)

15.4g

Carbohydrate excl. fibre (g)

13.7g

Sugar (g)

8.8g

Fibre (g)

1.7g

Fat (g)

16.4g

Saturated fat (g)

2.9g

Unsaturated fat (g)

12.0g

Monounsaturated fat (g)

6.8g

Polyunsaturated fat (g)

5.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

1452mg

Salt (g)

3.63g

Vitamin A (IU)

407IU

Vitamin C (mg)

8.7mg

Calcium (mg)

23mg

Iron (mg)

0.65mg

Potassium (mg)

108mg

Total

10.7g

3563kJ

854kcal

61.5g

54.6g

35.2g

6.9g

65.6g

11.6g

47.9g

27.4g

20.5g

0.0g

0mg

5808mg

14.52g

1629IU

34.8mg

92mg

2.61mg

433mg

  • 4 gem squash
  • 30 ml olive oil
  • 3 Knorr vegetable stock pots (dissolved in 1.2l hot water)
  • 100 g millet
  • 100 g 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
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper