Stuffed Butternut Squash
This stuffed butternut squash is easy to make and delicious. I've stuffed it with a thick leftover vegetarian bean stew but you can make it from scratch too! It's a simple homemade recipe that easily gives you some of your 5 a day!
Servings 2
Calories 373kcal
Ingredients
- 2 butternut squash
- pinch salt
- pinch black pepper
- 1 tablespoon olive oil
- 1 red onion diced
- 1 yellow pepper diced
- 250 g cooked cannellini beans Approx drained weight from a 400g can
- 400 g tinned tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 50 g spinach
- 70 g cheese I used cheddar
Instructions
- Cut the butternut squash in half and scoop out the seeds. Season with a little salt and black pepper then drizzle with a little olive oil. Bake in the oven for an hour at about 180°C.
- Heat a little olive oil in a small saucepan and then add the onion. Cook until soft and then add the yellow pepper. Cook for a couple more minutes then add the tinned tomatoes, cannellini beans and herbs. I also rinse the tin out with about 100ml of water and add that too. Bring to the boil then lower the heat and simmer for 20 minutes.
- When the butternut squash is ready and feels soft all the way through when you test with a fork or knife, scoop out some more of the orange flesh and mix it through the tomato and bean mixture along with the spinach.
- Top the butternut squash with the filling. Return it to the oven for 10 minutes then put the cheese on top and cook it for another 5 minutes.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories: 373kcal | Carbohydrates: 53g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 289mg | Potassium: 1682mg | Fiber: 10g | Sugar: 11g | Vitamin A: 42595IU | Vitamin C: 119mg | Calcium: 411mg | Iron: 4mg