Spicy Buckwheat-Stuffed Butternut Squash
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Spicy Buckwheat-Stuffed Butternut Squash calories by ingredient
Number of Servings: 2
Ingredients
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1 medium Butternut Squash
300 ml vegetable stock
Buckwheat, 50 grams
2 Salad Onions, finely sliced
Broccoli, steamed, 40 grams
Walnuts, chopped, 15 grams
Feta Cheese, crumbled, 25 grams
1 tsp harissa paste
1 tbsp freshly chopped parsley
Directions
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.
Member Ratings For This Recipe
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