Stuffed Spicy Butternut Squash
Servings 4
Calories 239kcal
Ingredients
- 2 butternut squash cut lengthways and deseeded
- 3 tablespoons of olive oil
- 1 red onion peeled and finely chopped
- 1 large red pepper finely chopped
- 1 small red chilli de-seeded and finely chopped, optional
- 1 clove garlic crushed
- 300 g baby spinach washed and finely chopped
- 150 g rindless soft goat’s cheese or feta
- Serve with crusty bread and a green salad
Instructions
- Preheat oven to 180c/350f/gas 4 and have a large baking tray to hand.
- Place the squash on the baking tray and drizzle with 1 tablespoon of oil and roast for 30 minutes.
- Heat the remaining oil in a frying pan, add the onion, pepper, garlic and chilli and fry until onion and pepper are soft.
- Stir in spinach and cook for a further minute or until the spinach has wilted. Remove from the heat stir in the cheese and season to taste.
- Add the spinach, pepper and goat’s cheese mixture to the
- butternut squash ‘holes’ and bake for a further 15 minutes
Nutrition
Calories: 239kcal | Carbohydrates: 39g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 2.5mg | Fiber: 9g | Sugar: 20g