- Vegetarian
- Vegan
- Gluten-free
- High-protein
Ingredients
Serves: 4
- 1 whole butternut squash, small
- 2 tbsp extra virgin olive oil
- 1 clove garlic, finely diced
- 1 red onion, finely diced
- 1 large carrot, finely diced
- 1 tsp fresh rosemary, finely diced
- 10g sun-dried tomatoes, finely diced
- 1 x 400g tin lentils, rinsed and drained
- 1 tbsp red pesto
- 150ml veg stock
- 2 handfuls kale, roughly chopped
- 1 large handful fresh parsley, finely chopped
- 1/2 lemon juiced
- 2 tbsp mixed seeds
Method
Step 1
Preheat the oven to 200°C/180°C fan.
Step 2
Slice the butternut squash lengthways. Using a spoon, remove the seeds and carve out a small portion of the squash like a moat to allow space for the stuffing (keep whatever you scrape out and use for mash etc).
Step 3
Cover the squash with 1 tbsp olive oil and bake for 50mins
Step 4
To prepare the stuffing, heat 1 tbsp olive oil in a non stick frying pan, over medium heat. Fry the garlic, onion, and carrot for 3mins or until just softened.
Step 5
Add the rosemary, sun dried tomatoes, lentils, pesto, veg stock, and kale, season with salt and pepper, and cook for a further 5-8mins. Turn off the heat and add the parsley, lemon juice and mixed seeds.
Step 6
Pile the lentil mixture on top of the squash in a large heap (you may find it doesn’t all fit and spills over)
