Stuffed Roast Butternut Squash

The long overdue health kick continues in a tasty fashion with butternut squash stuffed with quorn mince bolognese.

Don’t be put off by the Q word! I am a meat lover, but even I think quorn mince is a super tasty healthier alternative from time to time.

What you’ll need for 2x BIG portions:

1x Butternut Squash
2x tbsps olive oil
2x cloves of garlic
1x onion
1x courgette
1x red pepper
400g chopped tomatoes
150g quorn mince
50g reduced fat Feta cheese

This is just as a guideline (adapted from a WW recipe), so feel free to add/omit any extra veg you particularly love.
Preheat the oven(fan) to 180C, before slicing/hacking the butternut squash in half.
 

 
Scoop out the seeds…
 
 
Crush the garlic, mix with the olive oil and then spread evenly on the two halves. Place in a large roasting tray and put in the oven to roast for an hour.
 
 
Meanwhile we need to make the all important filling. Cut up the onion, courgette and pepper and toss in a large frying pan with a  little calorie controlled cooking spray or olive oil.
 
 
 

 

Once the veg has softened, add the can of chopped tomatoes

 

 
 
Quickly followed by the quorn.
 

 

After an hour take the roasted squash out the oven

 

 

Pile the filling into the hollow and sprinkle with the feta
 
And serve ’em up…with a little extra on the side for good luck

 

 

Perfect for a hungry bear…
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