Turkey-stuffed roasted squash
2 whole, medium, halved and deseeded
Turkey Breast Mince, raw
300 g, 2%
6 medium, sliced
1 clove(s), finely chopped
1 teaspoons, level
Santa Maria Chipotle Paste
1 can(s), large
Biona Organic Black Beans in Water
1 can(s), drained
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash halves on a large baking tray, cut side up. Roast for 45 minutes, until tender.
- Meanwhile, mist a large non-stick frying pan with cooking spray and put over a medium-high heat. Add the turkey mince and cook for 5 minutes, stirring to break up any lumps. Add the spring onions and garlic and cook for 3 minutes. Stir in the cumin, chipotle paste, tomatoes and beans and bring to a gentle simmer. Cook for 2-3 minutes, then add the coriander and season to taste.
- Spoon the turkey mixture into the butternut squash halves and roast for a further 10 minutes. Serve garnished with the extra coriander.