Summery stuffed squash
Serves 2
Easy
Prep:
Cook:
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
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- 1 small butternut squash
- 100g artichokesfrom a jar
- 100g mozzarella & sundried tomato pot
- 1 ready-to-eat grain & chickpea pouch
Nutrition: per serving
- kcal480low
- fat18g
- saturates3g
- carbs55g
- sugars11g
- fibre14g
- protein16g
- salt2.3g
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.
