Stuffed Butternut Squash

This stuffed butternut squash is a bit of a show-stopper - ideal for Sunday Lunch or a dinner party. The size of this feels quite decadent and is certainly very filling! This dish combines the sweetness of roasted squash with the dry spice of the spinach curry. It is ideal dressed with refreshingly tasty fresh vegetables. Perfect for the change from summer to autumn, this dish takes a while to bake, but it gives you a great chance to put your feet up whilst the oven does the work. 

This is packed with speed veg and low in calories. The Quorn in the curry also adds some protein to the dish. It is used here, in part, to replace paneer cheese in the traditional palak paneer dish I based this stuffing mixture on. However, whilst using the Quorn keeps this free of any use of healthy extras, you could, if you prefer, replace with 40g of light halloumi and count this as a Healthy Extra A choice for the day (or 50g of Savera Paneer for 4 syns). 

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange.

Stuffed Butternut Squash

Serves 2 - syn-free 

1 medium-sized butternut squash, cut in half lengthways, with the seeds scooped out

400g frozen chopped spinach

1 onion, finely chopped

1 green chilli, finely chopped

A thumb of ginger

3 cloves of garlic, finely chopped

2 tbsp tomato puree

150g quorn meat-free pieces

2 tsps ground cumin

1 tsp dried chilli flakes

2 tsps garam masala 

1 tsp cumin seeds

1 tsp chilli powder

Sea salt

Black pepper

Spray oil 

4 tbsps Chunky Chutney (to serve) 

Turn the oven on and pre-heat to 180 degrees fan / 200 electric / Gas mark 6.

With a sharp knife, score the top layer of the exposed flesh of the halved squash in a diamond pattern - pressing down to make cuts of about 0.5cm. 

Spray an oven tray with spray oil and lay the squash on it, cut sides up. Sprinkle over 1 tsp of the garam masala over the squash and using your fingertips, rub it into the cuts. 

 Put into the oven to roast for 30 - 40 mins, depending on the size and shape of the squash. You'll know it is done when the scores in the surface start to spread and the edges caramelise. A sharp knife inserted into the thickest part of the flesh should glide easily through the flesh if it is ready. 

Meanwhile, prep the filling. Start by heating spray oil in a non-stick frying pan and then add the quorn and cook until browned on all sides (add a splash of water if its starts to smoke or stick).

Once they are browned tip onto a plate and wipe out the pan with some kitchen roll before coating with spray oil again. 

Heat the pan and then add the onion, garlic, chilli, ginger and fry for a few moments until it starts to brown.

In a separate bowl, mix the cumin, chilli flakes, cumin seeds, chilli powder and remaining garam masala with tomato puree and 2 tbsp of water to make a smooth paste. 

Add this to the pan and mix well, continuing to cook down for 2-3 minutes, adding further splashes of boiling water, if needed to allow the spices and puree to cook properly.

Add the frozen spinach to the pan and turn the heat to a medium setting, allowing it to defrost gently in the heat of the pan. Stir carefully to stop it catching - the moisture of the spinach in the pan will help greatly.

Once it has all frozen and the moisture is beginning to boil off, add a good grind of sea salt and black pepper and tip in the cooked quorn pieces. 

Turn off the heat - ready to re-heat once the butternut squash if fully cooked.

Once the squash is ready, lay onto a serving plate (half a squash each - or both if you are feeling greedy). In the hollow of the squash where the seeds were, spoon the re-heated spinach mix, mounding it up as high as you wish! 

Add 2 tbsp per portion of the chunky chutney to the top of the stuffing and serve with fresh veg - I went with cavalo nero and roast cherry tomatoes.