Stuffed butternut squash with feta and bacon
This slimming world friendly, low fat squash recipe will keep you super full and it's delicious too!
This generous dinner will leave you absolutely stuffed (no pun intended, but hey, it’s true). Butternut squash is such a versatile vegetable, much lower in calories and carbs than potatoes and sweet potatoes so it’s a fine replacement. It makes for a very large meal for 2 that’s super guilt free but I can guarantee you’ll be happy with it as it’s super high on taste but not so high in calories. Please do comment if you have any questions!
Serves 2 as a large main, 4 as a small main if each side is cut in two, or up to 6 if cut into sections as a starter. Uses 2 x healthy extra a choice for the feta so one healthy extra per portion if splitting between two.
1 large butternut squash
3 rashers of bacon, fat removed
90g feta, crumbled
1 red pepper, diced or sliced very finely as you prefer
A few sprigs of fresh basil, ripped gently into pieces with your hands
2 handfuls of fresh spinach
Paprika, a few pinches worth
1. Preheat your oven to 180 (adjust if not fan assisted)
2. Half and de-seed/de-string a butternut squash and score it in a criss-cross style about half a cm deep
3. Spray a baking tray or dish with frylight and also spray the butternut squash with frylight too, then sprinkle on some paprika as well.
4. Oven bake for around 50 minutes, keep an eye on it every 10 minutes or so to make sure it’s not burning excessively (if it is, pop some tinfoil loosely over the top).
5. In the meantime, fry up your bacon rashers and diced/sliced red peppers in a frying pan. Set to one side when cooked through.
6. After 50 minutes, remove from the oven and allow to cool for a while.
7. Meanwhile, take your frying pan once more and bring back up to heat on the hob. Add the fresh spinach and basil and allow to cook for another minute or two. The spinach doesn’t need to be fully wilted down but about half way is great. Remove from the heat and pop into a bowl.
8. Add half the crumbled feta to the bowl and set aside.
9. Return to your butternut squash and slowly start to scoop out the centre of the squash, leaving a little ‘boat’ or channel down the middle of it. There should not be any holes in the boat!
10. Add the stuffing from your bowl and top with the remaining feta.
11. Bake for a further 10-15 minutes or until the cheese has started to melt.
Enjoy! Please continue to link back to me at www.rosieandtherecipes.com or tag me in your creations on Instagram @slimmingworldrecipes!