Cheesy stuffed squash
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 50 minutes
- Easy
- Serves 4 - 6
Skip to ingredients
- 2 butternut squashhalved and seeded
- 2 tbsp olive oil
- 500g pack minced lamb
- 1 tbsp tomato purée
- 1 tsp ground cumin
- 100g couscous
- 100g goat's cheeseor feta, crumbled
- mintleaves, to serve (optional)
Nutrition: per serving
- kcal471
- fat27g
- saturates12g
- carbs29g
- sugars0g
- fibre3g
- protein31g
- salt0.56glow
Method
step 1
Heat grill to high. Place squash on a baking sheet, drizzle with 1 tbsp olive oil, season and pop under the grill. Cook for 15 mins, turn and cook 15 mins more until softened. Scoop out the fl esh, and chop.
step 2
Meanwhile, heat remaining oil in a pan over a high heat. Cook the mince for 10 mins. Mix in the purée, cumin and couscous. Add 100ml/3½fl oz water. Cover, remove from heat. Leave for 10 mins.
step 3
Tip in the squash with most of the cheese. Fluff up the couscous. Pile into the hollow squash. Top with remaining cheese and grill until bubbling.
