Stuffed Squash
Ingredients
50 ml of coconut milk
1 tub of coconut yoghurt, to serve (optional)
1 large butternut squash, halved lengthwise, flesh scored in a criss-cross pattern
1 tsp of olive oil, plus extra for brushing
1 bunch of spring onions, sliced
1 garlic clove, crushed
1 tsp of chilli flakes
300 g of cherry tomatoes, halved
2 slices of crusty bread, or sourdough, cut into cubes
15 g of coriander leaves
4 servings
Calories~363 kcal
Protein~8 g
Carbs~55 g
Fat~14 g
Fiber~9 g
Sugar~14 g
Total recipe
Calories~1,450 kcal
Protein~30 g
Carbs~220 g
Fat~55 g
Fiber~35 g
Sugar~55 g
Method
Step 1
Preheat oven to 190°C/170°C fan/gas 5. Brush the flesh of the squash with oil and season. Place skin-side up on a baking tray and cook in the oven for 35-40 mins, or until tender. Set aside to cool.
Step 2
When the squash is cool enough to handle, scoop out most of the flesh and cut into rough cubes – be sure to keep the skins intact, so leave about 1.5cm flesh attached.
Step 3
Heat the olive oil in a frying pan, add the spring onions and cook for a few mins to soften. Add the garlic and chilli flakes and toss through the squash. Add the tomatoes, bread and coconut milk and cook over medium heat for 5 mins, or until the tomatoes soften and the skins start to split. Season to taste, then spoon the mixture back into the squash skins, sprinkle with coriander and finish with a drizzle of coconut yoghurt, if you like.
