Stuffed Squash

Prep Time: 5 minutes
Cook Time: 30 minutes

Serves: 2

Nutritional information:

• Protein: 20g
• Fat: 8g
• Carbohydrates: 26g
• Calories: 248

Ingredients:

• 1 butternut squash, halved with the pips scooped out
• 150g green lentils
• 75 g pine nuts
• 3 tbsp olive oil
• 1 onion, diced
• 1 tbsp ground cumin, ground turmeric and paprika
• 2 garlic cloves,crushed
• Tin chopped tomatoes
• 75g feta, crumbled

Method:

1. Preheat the oven to 180 degrees.
2. Place the butternut squash in an oven proof dish and bake for 30 minutes. Meanwhile, heat the olive oil in a medium pan over medium heat.
3. Add the onion and the spices and saute for 5 minutes. If the pan gets dry add a dash of water. Add the garlic and lentils and cook for about 2 minutes making sure all the ingredients are mixed well together.
4. Add the tin of tomatoes and leave to simmer for 20 minutes
5. Stir occasionally making sure the lentils do not stick to the bottom or the pan. If the mixture is beginning to get dry add a little water.
6. Carefully remove the butternut halves from the oven and spoon the lentil mixture into them. Crumble over the feta cheese and sprinkle the pine nuts on top.
7. The stuffed butternut squash is ready to serve