Butternut squash cooks beautifully with a filling of lean mince spiced-up with fresh chillies.
- 5 spray(s) Calorie controlled cooking spray
- 1 portion(s) Butternut Squash, halved lengthways and deseeded
- 250 g Extra lean beef mince (5% fat), raw
- 1 small Onion(s), red
- 2 clove(s) Garlic, crushed
- 2 tablespoons, level Tomato Purèe
- 1 individual Chilli, Green or Red, use 1 chilli, deseeded and finely sliced
- 2 tablespoons Coriander, fresh, chopped, or parsley
- 1 pinch Salt
- 1/8 teaspoons Black pepper, freshly ground
- 2 tablespoons Parsley, fresh, (or coriander)
- 1/2 individual Chilli, Green or Red, sliced, to garnish (optional)
Preheat oven to Gas Mark 6/200°C/fan oven 180°C.
Spray a large baking dish with low fat cooking spray and arrange the butternut squash in the dish, cut side up. Roast for 15 minutes whilst preparing the mince.
Heat a saucepan, then add the mince and cook over a high heat until browned – about 3 minutes. Add the onion and garlic and cook, stirring often, for about 5 more minutes. Stir in the tomato puree, chilli and coriander or parsley. Season with salt and pepper.
Remove the butternut squash from the oven. Spoon the mince mixture on top, then cover with a piece of foil and bake for a further 30 minutes, or until the squash is tender.
Serve, garnished with fresh parsley or coriander and a little more fresh chilli. Add 1 tsp ground coriander to the mince to make it a little spicier.