Brush the cut sides of 4 gem squash or 2 acorn squash (pictured), halved and seeded, with 2 tsp olive oil. On a large rimmed baking sheet, bake squash, cut-sides down, at 220°C for 20 minutes. Combine 1½ cups cooked quinoa, 1 cup grated Manchego cheese, 115g dried chorizo, finely chopped, and ¼ cup mild pickled peppers, drained and finely chopped. Turn squash over on baking sheet and fill each one with quinoa mixture. Bake for 15 minutes or until squash is tender.
About 1 800kJ, 18g protein, 39g carbohydrate, 24g fat (11g saturated), 5g fibre, 680mg sodium.