Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories262.4 kcal (13%)
Total Fat2.7 g (4%)
Carbs52.5 g (20%)
Sugars11.8 g (13%)
Protein10.7 g (21%)
Sodium516.4 mg (26%)
Fiber11.8 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2butternut squash
deseeded and cut in half lengthways
low-calorie cooking spray
sea salt
freshly ground black pepper
2white onions
peeled and finely chopped
1 x 400gtin black beans
drained
1 x 200gtin sweetcorn
drained
2tomatoes
finely diced
2 tspsmoked paprika
2 tspgarlic granules
1 tspground cumin
4 Tbspgreek yoghurt
fresh coriander
to serve, optional
75gmixed salad
side, + 15 kcal per serving
Instructions
Step 1
Preheat the oven to 220°C (fan 200°C/gas mark 7).
Step 2
Spray the butternut squash all over with low-calorie cooking spray and season with salt and pepper.
Step 3
Place onto a baking tray and into the middle of the oven for 45 minutes, until they are cooked and you can push a fork into the flesh easily.
Step 4
Cook over a medium heat for 5 minutes until softened, then set aside.
Step 5
Once the squash is done, remove from the oven and let it cool while you prepare the stuffing.
Step 6
Mix the cooked onions in a bowl with the beans, sweetcorn, tomatoes, paprika, garlic, cumin and some salt and pepper.
Step 7
Scoop the flesh out of the squash, roughly chop it and mix it with the beans.
Step 8
Spoon the mixture back into the skins and put them back into the oven for another 15 minutes.
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