Summery stuffed squash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 small butternut squash
- 100g artichokesfrom a jar
- 100g mozzarella & sundried tomato pot
- 1 ready-to-eat grain & chickpea pouch
Nutrition: per serving
- kcal480low
- fat18g
- saturates3g
- carbs55g
- sugars11g
- fibre14g
- protein16g
- salt2.3g
Method
step 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.
