Stuffed butternut squash

Serves: 4 (as a side, or 2 as a meal)
Time to make: 1 hr 25 mins

Total cost: $ 10.48 / $ 2.62 per serve

(at time of publication)

Ingredients

1 butternut squash (1kg)
1 leek, chopped finely
1 clove garlic, crushed
1 red capsicum, deseeded and diced
½ cup mushrooms, diced
1 cup chopped finely fresh parsley
juice of 1 lemon
½ teaspoon dried sage
½ teaspoon dried thyme
¼ cup currants
½ cup cashew nuts, toasted and roughly chopped
100g basmati rice
salt and pepper

Instructions

1 Preheat oven to 200°C.

2 Slice squash lengthways in half, scoop out seeds and discard, score flesh and scoop out with a spoon (enough to create a cavity for rice mixture).

3 Spray pan with olive oil, heat and add leek and garlic, stir for 2 minutes. Add capsicum and squash, fry until softened.

4 Add mushrooms, stir for 2 minutes and take off heat. Add rice, cashew nuts, parsley, sage, thyme, lemon juice and currants. Season well with salt and pepper.

5 Pack the mixture into the squash halves and press together.

6 Spray squash with olive oil then wrap in foil. Bake for 1 hour, or until tender.

Nutrition Info (per serve)

Kilojoules 1465kJ

Calories 350cal

Protein 10.1g

Total fat 10g

–Saturated fat 1.8g

Carbohydrates 55.3g

–Sugars 20.4g

Dietary fibre 8.1g

Sodium 165mg

Calcium 140mg

Iron 4.3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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