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Summery stuffed squash

Ready-to-eat chickpeas and grains, marinated artichokes, sun-dried tomatoes and mozzarella are all you need to create a baked squash that's low in calories and bursting with flavour

  • Prep: 30 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 480
  • Carbohydrates 55
  • Saturated Fat 3
  • Sugar 11
  • Protein 16
  • Fat 18
  • Fibre 14
  • Salt 2.3

Nutrition per serving

  • Calories 480
  • Carbohydrates 55
  • Saturated Fat 3
  • Sugar 11
  • Protein 16
  • Fat 18
  • Fibre 14
  • Salt 2.3

Ingredients

  • 1 small butternut squash
  • 100g artichokes from a jar
  • 100g mozzarella & sundried tomato pot
  • 1 ready-to-eat grain & chickpea pouch

Method

  1. Heat oven to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on High for 20 mins until softening. Scoop out the flesh with a spoon, reserving the skin, and mix with the remaining ingredients. Spoon back into the skin and transfer to a baking tray. Cook for a further 10-15 mins until tender and the cheese has melted.

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