Stuffed butternut squash
The nuts, dried fruit and lemon add bags of flavour to the sweet squash and the small amount of rice will fill you up.
Instructions
Preheat oven to 200°C.
Slice squash lengthways in half, scoop out seeds and discard, score flesh and scoop out with a spoon (enough to create a cavity for rice mixture).
Spray pan with olive oil, heat and add leek and garlic, stir for 2 minutes. Add capsicum and squash, fry until softened.
Add mushrooms, stir for 2 minutes and take off heat. Add rice, cashew nuts, parsley, sage, thyme, lemon juice and currants. Season well with salt and pepper.
Pack the mixture into the squash halves and press together.
Spray squash with olive oil then wrap in foil. Bake for 1 hour, or until tender.
- Recipe by:
- Sally Travis
- Styling:
- Sally Travis
- Photography:
- Bruce Benson
First published August 2005
Recipe Information
Portions: 4 as a side dish or 2 as a meal
Time to make: 1 hour 25 minutes
Total cost of all ingredients: $10.48 / $2.62 per serve
- Gluten-free
- Low fat
- Vegetarian
Ingredients
- 1 butternut squash (1kg)
- 1 leek, chopped finely
- 1 clove garlic, crushed
- 1 red capsicum, deseeded and diced
- 1/2 cup mushrooms, diced
- 1 cup chopped finely fresh parsley
- juice of 1 lemon
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 cup currants
- 1/2 cup cashew nuts, toasted and roughly chopped
- 100g basmati rice
- salt and pepper
Nutrition Information
| per serve | |
|---|---|
| Energy |
1465
kJ
(353 Cals) |
| Protein | 10.1g |
| Fat - saturated |
10.0g
1.8g |
| Carbohydrates - sugars |
55.3g
20.4g |
| Dietary Fibre | 8.1g |
| Sodium | 165mg |
| Calcium | 140mg |
| Iron | 4.3mg |
| * NS: Not specified | |
