Feta-stuffed squash

Author: Jennifer Irvine

Photographer: HFG staff

This Gluten-free dish is big on flavour, bursting with colour and can be customised to make your own stuffing.

Serves: 4

Time to make: 55 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 small butternut squash (about 500g each)
1 tablespoon groundnut oil
2 onions, finely chopped
2 garlic cloves, finely chopped
280g jar sundried tomatoes in oil, drained and roughly chopped in half
4 tablespoons pumpkin seeds
200g light feta cheese, lightly crumbled
2 tablespoons chopped fresh basil
520g fine green beans, tails removed

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6. Cut the butternut squash in half lengthways and scoop out the seeds with a spoon. Put the squash on a non-stick baking tray, cover with another baking tray and roast in the oven for 20-25 min or until the squash is soft, cooked through and slightly coloured.

2 Meanwhile, heat the oil in a pan. Add the onions and sweat over a low heat for 4-5 min until they are soft and translucent. Add the garlic and cook for a further 5 min. In a bowl, mix together the sundried tomatoes, pumpkin seeds, crumbled feta, basil and cooked onions to make a stuffing.

3 Remove the butternut squash from the oven and scoop out some flesh so there is space for the stuffing. (Reserve the flesh for a future recipe such as making a hummus). Fill the squash with the stuffing mixture, then return to the oven and cook for a further 10 min.

4 Steam the beans over a pan of boiling water for 4-5 min until tender – remember to keep the bite!

Serving suggestion

Serve the butternut squash hot from the oven with the green beans.

Nutrition Info (per serve)

Calories 476 cal

Kilojoules 1992 kJ

Protein 22 g

Total fat 24 g

Saturated fat 6.5 g

Carbohydrates 35 g

Sugar 13 g

Dietary fibre 12 g

Sodium 551 mg

Calcium 207 mg

Iron 5.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.