As you all no doubt know, we are blessed on Weight Watchers with the 0sp delight that is Butternut Squash. I’m a massive fan of it as a replacement for potatoes and even sweet potatoes so I’m always trying to find new ways to use it. Tonight, fancying something filling but low in points, I created this lovely delight which went down a storm. It tastes amazing and really is so filling and satisfying.
The meat mixture makes enough to serve four so if you are only making it for two, make a big portion of the mince and then you can either freeze the rest for another time or serve the remainder the next day with some rice or cous cous.
Moroccan Stuffed Butternut Squash
Serves 4 = 5sp per serving (Flex)
2 x medium butternut squash, halved lengthways and deseeded
400g extra lean beef mince
1 onion, finely diced
2 cloves of garlic, peeled and finely chopped
1 red pepper, deseeded and finely diced
Handful of mushrooms, finely diced
1 carrot, peeled and finely diced
2 tsp ras el hanout (or Shwartz Moroccan) spice
2 tsp cumin
1 tsp cinnamon
1 tsp crushed chillies
1 vegetable stock cube
1 tbsp tomato puree
Pinch of sugar
400g tin of chopped tomatoes
80g half fat mature cheddar
Pre heat the oven to 180c.
Take the halved butternut squash and flesh side up, spray with 1 kal and season with salt and pepper. Place flesh side down onto a baking tray and pop into the oven for 30-40 minutes until the flesh roasts nicely and goes nice and soft. While the butternut squash is cooking prepare the sauce.
Take the mince in a large sauce pan and begin to brown. Add the onion and garlic and fry until the onion starts to soften then add the pepper, mushrooms and carrot, stor and fry for another few minutes. Then add all the spices and vegetable stock cue, stir and fry for a minute. Then add the tomato puree, sugar and chopped tomatoes and give a good stir. Add 100ml of cold water, turn the heat down and simmer until the squash is cooked. The sauce at this point should be nice and chunky, not too saucy but still nice and wet.
Take the butternut squash out of the oven and change the oven to a high grill setting. Flip the butternut squash so it is flesh side up and then carve out a little of the flesh to make a nice well, fluffing a little of the butternut squash underneath. Divide the mincemeat mixture between the butternut squash halves, top with the cheese and grill for 3-4 minutes until the cheese goes melty and gooey.
Serve with a nice green salad or, if you fancy it, the Moroccan chickpea and carrot salad that I served mine with (recipe to follow).