Stuffed butternut squash

Total Time
Put butternut squash on the menu with this wonderfully satisfying main meal the whole family can enjoy.
  • Butternut Squash
    1 portion(s), halved lengthways and deseeded
  • Calorie controlled cooking spray
    5 spray(s)
  • Extra lean beef mince (5% fat), raw
    100 g
  • Extra Lean Pork Mince (5% fat), raw
    100 g
  • Onion(s)
    1 small, finely chopped
  • Garlic
    1 clove(s), crushed
  • Tinned Tomatoes
    400 g, chopped
  • Tomato Purèe
    1 tablespoons, level
  • Dried Mixed Herbs
    1 tablespoons
  • Parsley, fresh
    1 tablespoons, flat leaf, chopped to garnish
  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Start eating better than ever!