327 Calories 7 Ingredients 30 Minutes 4 Servings
This spicy stuffed squash recipe works brilliantly as a simple vegetarian main course. This recipe uses butternut squash but you can use any variety of squash.
2 Butternut Squash (halved length ways and deseeded)
2 tbsp olive oil
1 red chilli (deseeded and finely chopped)
300g baby spinach
100g Goat's cheese (crumbled)
2 tbsp Pumpkin seeds
Preheat the oven to 180°C/fan 160°C/ gas 4. Cut off the long halves of each squash and put the round halves on a baking tray. Drizzle with 1 tablespoon oil and roast for 20-25 minutes.
Meanwhile, peel the remaining squash and cut into cubes. Heat the remaining oil and fry the cubed squash with the chilli for 5-10 minutes, until tender. Stir in the spinach until wilted and season well.
Remove from the heat and stir in the lemon juice, cheese and pumpkin seeds. Remove the squash from the oven and preheat the grill to medium. Fill the squash with the spinach mixture and grill for 5 minutes, until the cheese has melted.
An alternative to stuffing the squash is to peel and cube it, then pan-fry as in the recipe. Stir in the spinach, lemon juice, goats cheese and pumpkin seeds and stir through cooked pasta.