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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

 

Amount per serving

Protein (g)

5.1g

Energy (kJ)

1029kJ

Energy (kcal)

246kcal

Carbohydrate incl. fibre (g)

22.1g

Carbohydrate excl. fibre (g)

18.2g

Sugar (g)

13.2g

Fibre (g)

3.9g

Fat (g)

16.8g

Saturated fat (g)

3.0g

Unsaturated fat (g)

12.1g

Monounsaturated fat (g)

6.9g

Polyunsaturated fat (g)

5.3g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

1456mg

Salt (g)

3.64g

Vitamin A (IU)

807IU

Vitamin C (mg)

42.7mg

Calcium (mg)

53mg

Iron (mg)

1.35mg

Potassium (mg)

632mg

Total

20.4g

4115kJ

982kcal

88.3g

72.6g

52.8g

15.7g

67.0g

11.9g

48.6g

27.5g

21.1g

0.0g

0mg

5824mg

14.56g

3229IU

170.8mg

212mg

5.41mg

2529mg

  • 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