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Summery stuffed squash

Summery stuffed squash

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Ready-to-eat chickpeas and grains, marinated artichokes, sun-dried tomatoes and mozzarella are all you need to create a baked squash that's low in calories and bursting with flavour

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal480
fat18g
saturates3g
carbs55g
sugars11g
fibre14g
protein16g
salt2.3g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on High for 20 mins until softening. Scoop out the flesh with a spoon, reserving the skin, and mix with the remaining ingredients. Spoon back into the skin and transfer to a baking tray. Cook for a further 10-15 mins until tender and the cheese has melted.

Goes well with

Recipe from Good Food magazine, July 2016

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Overall rating

Rating: 5 out of 5.3 ratings
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