Spicy Buckwheat-Stuffed Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 medium Butternut Squash300 ml vegetable stockBuckwheat, 50 grams2 Salad Onions, finely slicedBroccoli, steamed, 40 gramsWalnuts, chopped, 15 grams Feta Cheese, crumbled, 25 grams1 tsp harissa paste1 tbsp freshly chopped parsley
1. Preheat the oven to 200oC
2. Halve the squash horizontally and de-seed. Place in a roasting tray cut side up. Bake for 40-50 minutes or until tender.
3. Meanwhile bring the stock to the boil, add the buckwheat, cover and simmer for 30 mins until tender. Drain and place in a bowl with the remaining ingredients, mixing well.
4. When the butternut is cooked, scoop out the middel flesh, chop and then mix with the stuffing ingredients. Spoon back into the squash.
5. Return to the oven for 15 minsute then serve.
Number of Servings: 2
Recipe submitted by SparkPeople user LJBARCLAY.
2. Halve the squash horizontally and de-seed. Place in a roasting tray cut side up. Bake for 40-50 minutes or until tender.
3. Meanwhile bring the stock to the boil, add the buckwheat, cover and simmer for 30 mins until tender. Drain and place in a bowl with the remaining ingredients, mixing well.
4. When the butternut is cooked, scoop out the middel flesh, chop and then mix with the stuffing ingredients. Spoon back into the squash.
5. Return to the oven for 15 minsute then serve.
Number of Servings: 2
Recipe submitted by SparkPeople user LJBARCLAY.
Nutritional Info Amount Per Serving
- Calories: 248.1
- Total Fat: 8.7 g
- Cholesterol: 11.1 mg
- Sodium: 509.2 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 4.3 g
- Protein: 8.5 g
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