Summery stuffed squash

Summery stuffed squash

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(3 ratings)

Prep: 30 mins Cook: 5 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal480
  • fat18g
  • saturates3g
  • carbs55g
  • sugars11g
  • fibre14g
  • protein16g
  • salt2.3g
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  • 1 small butternut squash
  • 100g artichokes from a jar
  • 100g mozzarella & sundried tomato pot
  • 1 ready-to-eat grain & chickpea pouch


  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.

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Comments, questions and tips

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29th Aug, 2016
Delicious and simple. This is a really lovely summer dished just served with a simple side salad. I don't have a microwave so I roasted my squash in the oven -personally I always think anything roasted in going to taste much better but you do have to account for the extra time. It took about an hour but you can roast your squash the day before, bung it in the fridge then just scoop out and do the rest when you want it. I didn't have the ready to eat pouches of stuff so i used a hand-full of chick peas from a can plus some ready to eat puy lentils and that seemed to work well. My veggie-hater husband also loved this meal!
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