Created by Rozanne Stevens
Ingredients:
2 small butternut squash
400g baby spinach leaves
3 tablespoons of sunblush tomatoes*, cut in half
100g feta cheese
100g chorizo sausage, diced
1 tin of chickpeas, drained and rinsed
Salt and pepper | |
Method:
- Wrap the butternut squash in foil and bake in the oven and bake for about 45 minutes at 180°C until tender. Check by prodding with a dinner knife.
- Fry the chorizo until crispy; add the chickpeas, sunblush tomatoes and spinach and heat through until the spinach wilts. Season.
- Slice the butternut squash in half. Scrape out all the seeds very well.
- Spoon in the filling and sprinkle with feta cheese.
* sundried tomatoes can be used which are available in all supermarkets and are a cheaper alternative. Fresh tomatoes can also be used but will be quite watery.
Recipe Analysis:
Servings: 4
 | Per 100g | Per serving: 349g |
| Energy (kcal) | 110.0 | 384.0 |
| Protein (g) | 5.8 | 20.4 |
| Carbohydrate (g) | 9.1 | 31.9 |
| Sugars (g) | 2.9 | 10.0 |
| Total Fat (g) | 5.8 | 20.4 |
| Saturated Fat (g) | 2.0 | 7.0 |
| Fibre (g) | 2.5 | 8.6 |
| Salt (g) | 0.7 | 2.5 |