Ireland
UK
Australia
Sweden
NorwayVegan 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
1
Preheat oven to 200 Β°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
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