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Photo of Stuffed butternut squash by WW

Stuffed butternut squash

4
Points® value
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
2
Difficulty
Easy
Put butternut squash on the menu with this wonderfully satisfying main meal the whole family can enjoy.

Ingredients

Butternut Squash

1 portion(s), halved lengthways and deseeded

Calorie controlled cooking spray

5 spray(s)

Extra lean beef mince (5% fat), raw

100 g

Extra lean pork mince (5% fat), raw

100 g

Onion

1 small, finely chopped

Garlic

1 clove(s), crushed

Tinned Tomatoes

400 g, chopped

Tomato Purèe

1 tablespoon(s), level

Dried Mixed Herbs

1 tablespoon(s)

Parsley, fresh

1 tablespoon(s), flat leaf, chopped to garnish

Instructions

  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
  2. Using a small sharp knife and a spoon, scoop out some of the flesh from each half of the butternut squash and chop it finely.
  3. Put the 2 halves of the squash into a roasting tin, cut sides up, and spray with calorie controlled cooking spray. Transfer to the oven and bake for 30 minutes, until just tender.
  4. Meanwhile, spray a large saucepan with calorie controlled cooking spray and add the minced beef and pork, a handful at a time, until seared and browned. Add the onion and garlic and cook, stirring, for another 1-2 minutes. Tip in the canned tomatoes, then add the chopped butternut squash, tomato puree and herbs. Bring up to the boil, then reduce the heat and simmer for 20 minutes, without a lid. Season.
  5. Remove the roasting tin from the oven and spoon the mince mixture into the butternut squash halves. Return to the oven and bake for a further 10-15 minutes. Serve, garnished with chopped parsley.

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