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
- 30g BFree breadcrumbs (made from BFree Brown Sandwich Loaf)
- 1 butternut squash
- 100g cooked quinoa
- 1/2 courgette
- 1/2 aubergine
- 1 tsp turmeric
- 1tsp cumin
- Olive oil
- Salt and pepper
Method
Preheat oven to 200 Β°C
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.
Chop the courgette and aubergine and coat with cumin, turmeric, salt and pepper, a drizzle of olive oil and bake for 15 minutes
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
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
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