Sweet & Spicy Stuffed Squash Recipe
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.
Daniel Welstead Plant Based Personal Trainer in Sevenoaks