US
Stuffed butternut squash
Prep and cooking time: 1hr-1hr 20mins
Complex carb portions, per serving: 0.5
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 vegetable stock
2 handfuls kale, roughly chopped
1 large handful fresh parsley, finely chopped
½ lemon juiced
2 tbsp mixed seeds
Method
Preheat the oven to 200°C/180°C fan.
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).
Cover the squash with 1 tbsp olive oil and bake for 50mins
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.
Add the rosemary, sun-dried tomatoes, lentils, pesto, vegetable 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.
Pile the lentil mixture on top of the squash in a large heap (you may find it doesn’t all fit and spills over) and serve.