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Vegan Stuffed Butternut Squash

Serves 2

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • YieldPizza, or 1 Bowl Rice
  • Serving Size10g
  • Energy180 cal

Ingredients

  • 1 oz BFree breadcrumbs (made from BFree Brown Sandwich Loaf)
  • 1 butternut squash
  • 3.5 oz cooked quinoa
  • 1/2 zucchini
  • 1/2 eggplant
  • 1 tsp turmeric
  • 1tsp cumin
  • Olive oil
  • Salt and capsicum

Method

1

Preheat oven to 200 °C

2

Half the butternut squash length ways, drizzle with olive oil and bake for 30 minutes until almost soft. Remove from the oven and set aside.

3

Chop the courgette and aubergine and coat with cumin, turmeric, salt and pepper, a drizzle of olive oil and bake for 15 minutes

4

Mix the courgette and aubergine with the cooked quinoa and spoon into the butternut squash halves. Top with BFree breadcrumb and bake for a further 10 minutes

5

Serve with a side salad and BFree Pitta bread for a hearty and delicious vegan meal!

  • 15 servings per container
  • Serving Size10g
  • Amount per serving
  • Calories180
  • % Daily Value*
  • Trans Fat15 g
  • Polyunsaturated Fat15 g
  • Monounsaturated Fat10 g
  • Cholesterol297 mg99%
  • Sodium2300 mg100%
  • Total Carbohydrate273 g99.27%
  • Dietary Fiber25 g89.29%
  • Total Sugars15 g
  • Suitable for Diet
    • Organic
    • Jain
    • gujrati
    • punjabi

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