Vegan Sweet & Spicy Stuffed Squash Recipe
Updated: Jul 21
300 calories per serving - Makes 2
1 Medium squash
1 medium onion sliced
400g chopped TOmatoes
1 Handful Coriander Red Lentils
1 TBSP Curry Powder
1 TBSP Low Sugar Tomato Ketchup
4 TBSP Small
Place everything apart from the squash in a pan and simmer for 30 minutes stirring regularly.
Cut the squash in half lengthways. Scoop out the seeds.
Score out some more of the flesh of the squash so there is more room for the stuffing.
Chop the spare flesh and place it in with the lentil mix and cook until soft.
Place the squash halves on a baking tray and place in an oven at 180c for 25 minutes.
Bring the squash out and spoon in the lentil mix.
Place back into the oven for a further 20 minutes.
Serve with green vegetables.
My Chef Training
I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.
At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.
This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.
Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.
During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.
This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.
Daniel Welstead Plant Based Personal Trainer in Sevenoaks