Stuffed Butternut Squash

CARBS	KCALS	TIME	SERVES	VEG SERVINGS
14g	214	45 mins	2	2

MADE WITH RICED CAULIFLOWER

A delicious plant based squash recipe that works perfectly as a side dish or stand alone meal. With 2 servings of vegetables, it's packed with flavor and great nutrition. We like it served with roasted carrots in Autumn and a light rocket salad for summer.

Ingredients:

1 Pouch Fullgreen Riced Cauliflower
1 medium butternut squash
Olive Oil for cooking
1 small brown onion
2 garlic cloves
3oz of cooked chestnuts
Handful of pomegranate seeds
3.5oz of chestnut mushrooms
2 tsp of Tamari sauce
1/2 of tsp dried thyme
1/2 of tsp dried rosemary
Black pepper to taste

Method:

Preheat oven to 400F and slice your squash in half. Drizzle with a little olive oil, then place the halves flat side down onto a baking dish and pop this into the oven for around an hour
Once the squash is cooked, it should be really soft and appear slightle blistered on the outside
To make the filling, finely dice the onion and garlic and add into a frying pan with a drizzle of olive oil
Cook until the onion has softened, then dice your mushrooms and chestnuts and add these into the mix with the Riced Cauliflower and pomegranate seeds
Cook over a medium heat and season with your herbs and a generous grind of black pepper
Pour in the Tamari sauce and continue to cook until the veggies are completely cooked through and mushrooms are nice and caramelised
Scoop out some of the flesh from the centre of your cooked squash (discarding the seeds) and stir this into the cauliflower chestnut mix
Fill the squash halves with your stuffing mixture and return to the oven for a further 20 minutes to roast and crisp up
Serve with an extra garnishing of pomegranate seeds and some delicious veggies gravy