Stuffed butternut squash
YOU WILL NEED
2 small butternut squash, halved lengthways and deseeded 3 tbsp olive oil 1 leek, trimmed and thinly sliced 1 garlic clove, crushed 150g chestnut mushrooms, sliced 1 tbsp cider vinegar 15g fresh flat-leaf parsley, chopped 250g pack bulgur wheat, green lentils and barley 450g vine-ripened tomatoes
DIRECTIONS
Preheat the oven to 190°C/Gas Mark 5. Put the squash, skin-side down, on a baking tray and score the flesh in a diamond pattern with a knife. Brush all over with 1 tbsp oil, then roast for 30-35 minutes until softened.
Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the leek and garlic, then cook for 3 minutes, stirring occasionally. Add the mushrooms and cook for 3 minutes until golden. Stir in the vinegar and parsley, remove from the heat and season to taste.
Heat the bulgur wheat mix to pack instructions, then mix with the veg in the pan. Remove the squash from the oven and carefully scoop out most of the flesh, leaving a 1cm border. Chop the flesh and stir into the veg and bulgur mix. Use to fill the squash, then drizzle with 1 tbsp oil. Put the tomatoes next to the squash on the tray and roast for 15-20 minutes until the squash is tender.
Recipe and image courtesy of Tesco, realfood.tesco.com