Lameface
Full Member
Stuffed butternut squash
ProPoints® value: 5
Servings: 2
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Easy
Put butternut squash on the menu with this wonderfully satisfying, yet low ProPoints value main meal the whole family can enjoy.
1 portion(s) Butternut Squash
5 spray(s) Cooking Spray, Calorie Controlled
100 g Beef, Mince, Extra Lean, Raw
100 g Pork, Mince, Raw
1 small Onion, All Types
1 clove(s) Garlic
400 g Tomatoes, Whole or Chopped, Canned
1 tablespoons Tomato Purèe
1 tablespoons Mixed Herbs, Dried
1 tablespoons Parsley, fresh
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
Using a small sharp knife and a spoon, scoop out some of the flesh from each half of the butternut squash and chop it finely. Put the 2 halves of the squash into a roasting tin, cut sides up, and spray with calorie controlled cooking spray. Transfer to the oven and bake for 30 minutes, until just tender.
Meanwhile, spray a large saucepan with calorie controlled cooking spray and add the minced beef and pork, a handful at a time, until seared and browned. Add the onion and garlic and cook, stirring, for another 1-2 minutes. Tip in the canned tomatoes, then add the chopped butternut squash, tomato puree and herbs. Bring up to the boil, then reduce the heat and simmer for 20 minutes, without a lid. Season.
Remove the roasting tin from the oven and spoon the mince mixture into the butternut squash halves. Return to the oven and bake for a further 10-15 minutes. Serve, garnished with chopped parsley.
ProPoints® value: 5
Servings: 2
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Easy
Put butternut squash on the menu with this wonderfully satisfying, yet low ProPoints value main meal the whole family can enjoy.
1 portion(s) Butternut Squash
5 spray(s) Cooking Spray, Calorie Controlled
100 g Beef, Mince, Extra Lean, Raw
100 g Pork, Mince, Raw
1 small Onion, All Types
1 clove(s) Garlic
400 g Tomatoes, Whole or Chopped, Canned
1 tablespoons Tomato Purèe
1 tablespoons Mixed Herbs, Dried
1 tablespoons Parsley, fresh
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
Using a small sharp knife and a spoon, scoop out some of the flesh from each half of the butternut squash and chop it finely. Put the 2 halves of the squash into a roasting tin, cut sides up, and spray with calorie controlled cooking spray. Transfer to the oven and bake for 30 minutes, until just tender.
Meanwhile, spray a large saucepan with calorie controlled cooking spray and add the minced beef and pork, a handful at a time, until seared and browned. Add the onion and garlic and cook, stirring, for another 1-2 minutes. Tip in the canned tomatoes, then add the chopped butternut squash, tomato puree and herbs. Bring up to the boil, then reduce the heat and simmer for 20 minutes, without a lid. Season.
Remove the roasting tin from the oven and spoon the mince mixture into the butternut squash halves. Return to the oven and bake for a further 10-15 minutes. Serve, garnished with chopped parsley.
