Stuffed butternut squash

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Total Time:
65min
Prep:
20min
Cook:
45min
Serves:
2
Difficulty:
Easy
Ingredients
  • 1 portion(s) Butternut Squash, halved lengthways and deseeded
  • 5 spray(s) Calorie controlled cooking spray
  • 100 g Extra lean beef mince (5% fat), raw
  • 100 g Extra Lean Pork Mince (5% fat), raw
  • 1 small Onion(s), finely chopped
  • 1 clove(s) Garlic, crushed
  • 400 g Tinned Tomatoes, chopped
  • 1 tablespoons, level Tomato Purèe
  • 1 tablespoons Dried Mixed Herbs
  • 1 tablespoons Parsley, fresh, flat leaf, chopped to garnish
Instructions

Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.

Using a small sharp knife and a spoon, scoop out some of the flesh from each half of the butternut squash and chop it finely.

Put the 2 halves of the squash into a roasting tin, cut sides up, and spray with calorie controlled cooking spray. Transfer to the oven and bake for 30 minutes, until just tender.

Meanwhile, spray a large saucepan with calorie controlled cooking spray and add the minced beef and pork, a handful at a time, until seared and browned. Add the onion and garlic and cook, stirring, for another 1-2 minutes. Tip in the canned tomatoes, then add the chopped butternut squash, tomato puree and herbs. Bring up to the boil, then reduce the heat and simmer for 20 minutes, without a lid. Season.

Remove the roasting tin from the oven and spoon the mince mixture into the butternut squash halves. Return to the oven and bake for a further 10-15 minutes. Serve, garnished with chopped parsley.

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