Stuffed butternut squash

Stuffed butternut squash

This stuffed butternut squash is so wholesome and perfect for Christmas Day. I found this recipe on the Poppy and the Bees website and adapted it to my own tastes

 Prep time: 10 minutes  Cook time: 55 minutes  Yield: 2 - 4 servings  Ingredients:  1 Butternut squash  1 tsp Paprika  1 tsp Thyme  1 tbsp Fry Light Olive oil  100g Bulgur wheat cous cous mix  100g Cooked chickpeas  1 White onion  1 tbsp Garlic powder  1 tsp Bouillon or stock powder  1 tbsp Dried sage  Sea salt and pepper     Method:  1. Preheat the oven to 260C  2. Cut the squash in half lengthways and scoop out the seeds  3. Spray the Fry Light and rub the paprika, thyme, sea salt and pepper on the flesh of the squash  4. Place in the oven for 15 - 20  5. Meanwhile spray a saucepan with Fry Light, add to the heat and sautee the onions  6. Add the bulghur wheat and cous cous and sage  7. Mix the bouillon with 50ml boiled water and add to the saucepan  8.  Stir until the bulghur wheat and cous cous has absorbed all the liquid  9. Add in the chickpeas and cook for 2 minutes then squash the chickpeas  10. Remove the squash from the oven and stuff with the mix  11. Put the squash back in the oven for 15 minutes - if you have any extra stuffing place this into an ovenproof dish and cook this along with the squash  Serve and enjoy

Prep time: 10 minutes  Cook time: 55 minutes  Yield: 2 - 4 servings

Ingredients:

1 Butternut squash

1 tsp Paprika

1 tsp Thyme

1 tbsp Fry Light Olive oil

100g Bulgur wheat cous cous mix

100g Cooked chickpeas

1 White onion

1 tbsp Garlic powder

1 tsp Bouillon or stock powder

1 tbsp Dried sage

Sea salt and pepper

 

Method:

1. Preheat the oven to 260C

2. Cut the squash in half lengthways and scoop out the seeds

3. Spray the Fry Light and rub the paprika, thyme, sea salt and pepper on the flesh of the squash

4. Place in the oven for 15 - 20

5. Meanwhile spray a saucepan with Fry Light, add to the heat and sautee the onions

6. Add the bulghur wheat and cous cous and sage

7. Mix the bouillon with 50ml boiled water and add to the saucepan

8.  Stir until the bulghur wheat and cous cous has absorbed all the liquid

9. Add in the chickpeas and cook for 2 minutes then squash the chickpeas

10. Remove the squash from the oven and stuff with the mix

11. Put the squash back in the oven for 15 minutes - if you have any extra stuffing place this into an ovenproof dish and cook this along with the squash

Serve and enjoy