Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
36
High
Nutrition per serving
Calories509.5 kcal (25%)
Total Fat18.8 g (27%)
Carbs68.1 g (26%)
Sugars14.6 g (16%)
Protein22.1 g (44%)
Sodium902 mg (45%)
Fiber13.3 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Cut both the butternut sqaushes into chunks and roast in olive oil for 30 mins. When soft remove 3/4. Place the remaining butternut squash back in the oven till brown and lovely.
Step 2
Meanwhile, finely chop the onions, sweat in a pan, then add in chopped fresh tomatoes and crushed garlic, cook for 5 mins.
Step 3
Whizz the butternut squash chunks with 500mls veggie stock.
Step 4
Place in a large pan and add the Orzo, cook on medium heat for 20 mins or untill done, keep mixing and add more water if required.
Step 5
Add the spinach and mix for 2 mins untill wilted, then stir in the cream cheese, chopped parsley, the onion tomato mix and the crispy butternut squash.
Step 6
Enjoy with grated cheese on top. Yummy!
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