Cut your pumpkin in half lengthways, scoop seeds out using a spoon, sprinkle with a bit of oil and season with sea salt and pepper.
Put it on an oven tray lined with baking paper and cook around 180 degrees Fahrenheit for 40 minutes in a moderate oven. In the meantime, prepare chicken with quinoa.
Cook quinoa according to instructions on the wrapping. Fry the chicken on a pan without oil. Add tomato puree and finely chopped dried tomatoes. Season with paprika, salt, freshly ground pepper and garlic.
Combine chicken with quinoa, add grated mozzarella cheese and mix all ingredients. Take butternut out of the oven and spoon the filling onto it. Return to the oven for 10 minutes.
I hope you will enjoy my recipe for quinoa stuffed butternut!