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4.81
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21
votes
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.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Diet:
Low Fat,
Vegetarian
Allergen:
Dairy, Gluten
Servings:
2
people
Calories:
307
kcal
Author:
Dannii Martin
Ingredients
650
g
Butternut squash
50
g
Rice
cooked
1
tablespoon
Olive oil
2
Garlic clove
crushed
30
g
Spinach
8
Cherry tomatoes
0.5
Red onion
finely diced
100
g
Cannellini beans
10
g
Fresh parsley
finely chopped
25
g
Feta
crumbled
5
g
Panko breadcrumbs
UK Metric Measures
-
US Customary Measures
Instructions
Preheat your oven to 200°C/180°C(fan)/400°F/ Gas 6.
650 g Butternut squash
Put
650 g Butternut squash
(halved) skin side down and score the flesh in a diamond pattern. Roast for 30 minutes, until it has softened.
While the squash is roasting, cook
50 g Rice
according to package instructions.
50 g Rice
Heat
1 tablespoon Olive oil
in a pan and add
2 Garlic clove
and
0.5 Red onion
and gently cook for 2 minutes.
2 Garlic clove,
0.5 Red onion
Wilt
30 g 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, cooked rice,
8 Cherry tomatoes
,
100 g Cannellini beans
and
10 g Fresh parsley
to the bowl. Mix well.
8 Cherry tomatoes,
100 g Cannellini beans,
10 g Fresh parsley
Put the squash mixture back into the squash skins.
Sprinkle with
5 g Panko breadcrumbs
and
25 g Feta
and return to the oven for 15 minutes.
5 g Panko breadcrumbs,
25 g Feta
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:
1
half squash
|
Calories:
307
kcal
|
Carbohydrates:
67
g
|
Protein:
11
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
9
mg
|
Sodium:
273
mg
|
Potassium:
1445
mg
|
Fiber:
10
g
|
Sugar:
11
g
|
Vitamin A:
36329
IU
|
Vitamin C:
91
mg
|
Calcium:
276
mg
|
Iron:
5
mg