GOATS’ CHEESE-STUFFED BUTTERNUT SQUASH
Hearty, warming comfort food with absolutely no guilt attached
INGREDIENTS (serves 2)
- 100g goats’ cheese
- 1 butternut squash, halved - Pinch of chilli flakes
- 1 tsp thyme
- 1 garlic clove, crushed
- 2 tsp olive oil
- 1 courgette, chopped
- 1 red pepper, chopped
- 50g pine nuts
- 100g cherry tomatoes, halved - 1 tbsp chopped parsley
- 1 tbsp grated parmesan
METHOD
Heat the oven to 180°C. Criss-cross the flesh of each squash half with a sharp knife.
Mix the chilli, thyme, garlic and olive oil, and brush the flesh with the mixture.
Roast the squash in a roasting tin for 40 minutes.
In a separate roasting tin, roast the pepper and courgette for 25 minutes.
Remove the squash from the oven, and stuff with the roasted pepper and courgette, goat’s cheese, pine nuts and tomatoes, then roast for a further ten minutes.
Sprinkle grated parmesan and chopped fresh parsley over the top, then serve.
PER SERVING Kcals: 514, Protein: 14.9g, Fats: 29.1g, Carbs: 37.9g