Stuffed Butternut Squash


Stuffed Butternut Squash

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 271kcal
Author: Matt Cooney


  • 1 Butternut squash
  • 2 cloves Garlic
  • 1 Red pepper
  • 1/2 Courgette
  • 60 grams Sundried tomatoes chopped
  • 60 grams extra light cream cheese
  • Handful Basil
  • Mixed herbs
  • Salt
  • Black pepper
  • 1 tbspn Light soy sauce
  • 1 tbspn Balsamic vinegar
  • 1kcal spray


  • Cut a butternut squash in half. Leave skin on.
  • Scoop out seeds.
  • Cut out some of the inside and cut into small pieces.
  • Leave some of the inside in the skin.
  • Spray 1kcal spray on the two halves and bake in the oven at 200 degrees while you prepare the filliing.
  • Fry up chopped garlic cloves, peppers, courgettes, sundried tomatoes and the butternut squash pieces.
  • Season with mixed herbs, black pepper, salt, light soy sauce and balsamic vinegar.
  • Add in chopped basil.
  • Remove butternut squash halves from the oven and fill with mixture.
  • Top with cream cheese and spray with 1kcal spray.
  • Bake for a further 15 minutes at 200 degrees.
  • Serve with a lean protein source like chicken or turkey.


Calories: 271kcal | Carbohydrates: 45g | Protein: 7g | Fat: 7g | Sodium: 436mg | Potassium: 1573mg | Fiber: 9g | Sugar: 13g | Vitamin A: 41825IU | Vitamin C: 164.4mg | Calcium: 193mg | Iron: 3.2mg

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