Stuffed Butternut Squash
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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
- 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