Ingredients
- 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
Instructions
- 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.
Nutrition
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
