Stuffed Butternut Squash
Vegan | Healthy meals | Plant Based | Main Meals | Low calorie | Low carb | Gluten-free | Keto
| 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
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Carbs 33g
Kcals 305
Veg Servings 3
