Stuffed Butternut Squash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 328.2
  • Total Fat: 4.1 g
  • Cholesterol: 2.2 mg
  • Sodium: 102.9 mg
  • Total Carbs: 62.8 g
  • Dietary Fiber: 19.7 g
  • Protein: 15.5 g

View full nutritional breakdown of Stuffed Butternut Squash calories by ingredient
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Number of Servings: 4


    * Peas, frozen, 100 grams
    * Golden wholemeal Marks and spencer, 2 slices
    * Butternut Squash, 1250 grams
    * Extra Virgin Olive Oil1 tsp
    * Onion, 177 gram(s)
    * Parmesan Cheese, grated, 11 grams
    * Garlic, 1 clove
    * *Bell Pepper (Red), 85 gram(s)
    * Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 2 serving
    * balsamic vinegar, 0.2 tablespoon
    * Cannellini Beans In Water, 410 gram(s)
    * *Parsely, raw 1 Tablespoon, 1 tbsp
    * Nutmeg, ground, 1 tsp
    * Saffron, 1 tsp


halve the squash remove seeds and place in oven at 150 degrees C between 30-50 mins until soft.

Mash up the canellini beans and leave in a bowl.

Place everything else in a deep frying pan (onion first with the oil, and doint forget to defrost the peas in some water).

Take off the heat and put to one side.

Once the butternut is soft scoop out the middle leaving 1cm all around the shell.

Mash this with the cannellini beans. Add the fryign pan contents.

Place the bowl mixture into the squash halves.

Whizz up some breadcrumbs and grate the parmesan. Sprinkle on the top of the squash halves.

Place back in the oven for 20-30 mins.

Number of Servings: 4

Recipe submitted by SparkPeople user ELECTROROUGE.

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