Stuffed butternut squash
(at time of publication)
- 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
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)
Total fat 10g
–Saturated fat 1.8g
Dietary fibre 8.1g
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