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Preheat your oven to 190c and slice your squash in half lengthways. Scoop out the seeds and pop both halves onto a baking tray.
Bake this in the oven for 50 minutes-1 hour until really tender and caramelised.
To cook your quinoa, place the quinoa into a saucepan and cover with 1 cup water. Bring this to the boil, then reduce the heat to a simmer. Crumble in your stock cube and allow to cook until nearly all of the water has been absorbed. Avoid over-stirring this, as this might make it too stodgy. Once the quinoa is cooked through, use a fork to fluff it up, then set aside.
Whilst this is cooking, finely dice the onion and crush the garlic clove. Hear a little oil in a frying pan and sauté both of these until caramelised and fragrant. Finely dice your mushrooms and add these to the pan, along with the frozen peas.
You can now add in the cooked quinoa and season everything with a sprinkle of mixed herbs and black pepper. Toss this together, so that all of the veggies are fully incorporated into the quinoa.
To finish of the quinoa, finely chop the dried Jujube fruit into small pieces and stir this through the mixture. Allow everything to cook for a few more minutes.
Once your squash is ready, fill each of the centres with some of your quinoa mixure and pop these back into the oven for an extra 5 minutes to crisp.
To make the dressing, simply combine the tahini, lemon juice, tamari sauce, agave (if using) and garlic and mix well. Gradually drizzle in water, stirring continuously, unless you’re left with a nice pourable consistency.
Serve the squash topped with some pomegranate seeds, extra chopped jujube fruit and a drizzle of your tahini dressing.
