Roasted Butternut Stuffed with Quinoa, Spinach and Mushrooms 

Cut the butternut/s in half and scrape out the seeds. Rub the halves with the contents of the sachet of seasoning mix from the Knorr Lemon & Italian Herb Cook-in-Bag. Put them into the bag, seal it and place on an oven tray.

Turn on the oven to 180°C and roast the butternut for about one hour, or until cooked through. Note: Ensure that the grill is off at all times. Keep enough room for the bag to expand (the bag must not touch the sides of the oven).

Remove the butternut halves from the bag. If the cavities in the halves are a little small, scoop out some of the flesh so there is enough room for the stuffing.

While the butternut is roasting, heat the oil in a pan over a medium-low heat. Add the onion and garlic and sauté for five minutes, or until starting to soften. Add the mushrooms and cook for a further four to five minutes, or until the liquid in the pan has evaporated.

Add the baby spinach, Robertsons Mixed Herbs and cooked mixed quinoa. Cook until the quinoa has warmed through and the spinach has wilted.

Stir in the lemon juice and zest, plus the dried cranberries, if you are using them. Season to taste with Robertsons Black Pepper.

Pile the filling into the hollows of the butternut halves and serve warm.