Stuffed Butternut Squash
This Stuffed Butternut Squash is really simple to make. It's an easy, filling vegan recipe that is great for lunch or dinner.
Servings: 2 people
Calories: 307kcal
Ingredients
- 650 g butternut squash
- 50 g rice cooked
- 2 garlic cloves crushed
- 30 g spinach
- 8 cherry tomatoes
- 0.5 red onion finely diced
- 100 g cannellini beans
- 10 g parsley finely chopped
- 20 g feta crumbled
- 5 g Panko breadcrumbs
Instructions
- Preheat your oven to 200°C/400°F/ Gas 6. Put the butternut squash halves skin side down and score the flesh in a diamond pattern. Roast for 30 minutes, until it has softened.650 g butternut squash
- While the squash is roasting, cook the rice according to package instructions.50 g rice
- Heat oil in a pan and add the garlic and onion and gently cook for 2 minutes.2 garlic cloves, 0.5 red onion
- Wilt the spinach in the pan.30 g spinach
- Take the squash out of the oven and scoop out the flesh and leave a 1cm boarder. Chop the flesh.
- Add the chopped squash, rice, tomatoes, beans and chopped parsley to the pan. Mix well.8 cherry tomatoes, 100 g cannellini beans, 10 g parsley
- Put the rice mixture in to the squash.
- Sprinkle with breadcrumbs and feta and roast for 15 minutes.5 g Panko breadcrumbs, 20 g feta
Video
Notes
- Add a touch of sweetness with either a drizzle of honey at the end of mixing some raisins in to the stuffing mixture before baking.
- You can make this vegan by leaving out the cheese or using your favourite vegan alternative.
- Add some extra flavour by using something like pesto or sun-dried tomato paste.
- You could add different flavours by using different seasonings on the vegetables like fajita, Cajun or Italian.
Nutrition
Serving: 1half squash | Calories: 307kcal | Carbohydrates: 67g | Protein: 11g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 273mg | Potassium: 1445mg | Fiber: 10g | Sugar: 11g | Vitamin A: 36329IU | Vitamin C: 91mg | Calcium: 276mg | Iron: 5mg