Courgette stuffed with Mushroom, Bacon and Quinoa

Ingredients

Serves 2 and a main course

4 courgettes

1 small onion

125g mushrooms 

120g cooked quinoa or 60g uncooked

Handful parsley

2 cloves garlic

4 slices Streaky bacon  (optional)

150g grated cheese

2 tbsp oil

Seasoning

To serve

250g cherry tomatoes

125g baby spinach

How to Make

To cook the quinoa follow the pack instructions

Cut the courgettes in half and with a spoon scoop out the centre, rub with salt and oil and bake for 10 mins, cut side down

Meanwhile, chop the onion and fry in a little oil, add chopped bacon if using and fry until golden

Chop the mushrooms and add along with the garlic to the onions and bacon, cook for 4 mins

Remove the courgettes from the oven, cool slightly the turn cut side up.

Mix the mushroom and onion mix with the quinoa and place in the cavity of the courgette

Sprinkle with cheese and return to the oven for 10 mins until the cheese is golden

Serve with bay spinach and tomatoes.