Veggie-chilli-stuffed-butternut-squash

Vegetarian chilli stuffed butternut squash

The sweetness of the squash complements the spiciness of the chilli beautifully

By , 23 October 2018

(18 votes)

Vegetarian chilli stuffed butternut squash

  • 1 Hour 20 Mins

  • Serves: 6

Nutritional Info
Each 314g serving contains

  • Energy

    815KJ

    195KCAL

    10%

  • Fat

    2.5g

    low

    4%

  • Saturates

    0.6g

    low

    3%

  • Sugars

    11.3g

    low

    13%

  • Salt

    1.04g

    med

    17%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 259kJ/62kcal.
Ingredients
  • 1 large butternut squash, halved lengthways and seeds removed
  • 2tsp rapeseed oil
  • 1 red onion, finely sliced
  • 10g Asda Grower's Selection Coriander, leaves and stalks chopped separately
  • 2 garlic cloves, thinly sliced
  • 2tsp Asda Cajun Seasoning
  • 400g tin Asda Smart Price Chopped Tomatoes in Tomato Juice
  • 400g tin Asda Smart Price Red Kidney Beans in Water, drained and rinsed
  • 400g tin Asda Green Lentils in Water, drained and rinsed
  • 1 vegetable stock cube, dissolved in 300ml boiling water
  • 4tbsp reduced-fat soured cream
  • 1 lime, cut into wedges, to serve
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the squash on a baking tray, score the surface and drizzle with 1tsp of the oil. Roast for 30-40 mins until soft and golden. Scoop out the flesh, leaving 1cm around the edges; chop roughly.

  • Meanwhile, heat the rest of the oil and fry the onion and coriander stalks for 10 mins until soft. Add the garlic and Cajun seasoning and cook for 2 mins more. Add the tomatoes, beans, lentils and stock, bring to the boil and simmer for 30 mins, stirring occasionally.

  • Stir in the squash flesh and some pepper. Fill the squash boats with the mixture; bake for 10 mins.

  • Sprinkle with coriander leaves and cut each one into thirds. Serve with soured cream and lime wedges.