A few weeks ago my CM had a butternut squash roasted then scooped out then filled with other stuff. Can't remember which book it was from or it's name.
If anybody knows what i mean and has that recepie could you please post it for me. Thank-you x.
Full Version: Butternut Squash Recepie Help
It's out the new More Low Check No Check recipe book. I like the look of that one. Not with me just now unfortunately
It's called "baked stuffed squash" and is on page 90 of "new no check, low check" book
*SERVES ONE* - 100 CALS (4 checks)
you need:
1 small butternut squash
spray oil
60g/2oz ricotta cheese
2 spring onions, chopped
1 plum tomato, de-seeded, and chopped
1 tbsp chopped basil or parsley
salt and black pepper
1. pre-heat the oven to 190c/gas mark 5
2. halve the butternut squash lengthways. Carefully remove all the seeds and put the two squash halves on a baking tray
3. spray the squash lightly with oil, and season with salt and pepper
4. bake in the pre-heated oven for 15-20mins, until the squash is cooked and softened
5. scoop out most of the cooked squash flesh and chop roughly. Place in a bowl and mix with the ricotta cheese, spring onions, tomato and chopped herbs. Season to taste with salt and pepper
6. spoon the ricotta stuffing into the butternut squash shells, and serve immediately with salad
Note:you can use this delicious filling to stuff other baked no-check vegetables, including large field or Portobello mushrooms or scooped-out small marrows. Spray the vegetables with oil and cook in the same way
*SERVES ONE* - 100 CALS (4 checks)
you need:
1 small butternut squash
spray oil
60g/2oz ricotta cheese
2 spring onions, chopped
1 plum tomato, de-seeded, and chopped
1 tbsp chopped basil or parsley
salt and black pepper
1. pre-heat the oven to 190c/gas mark 5
2. halve the butternut squash lengthways. Carefully remove all the seeds and put the two squash halves on a baking tray
3. spray the squash lightly with oil, and season with salt and pepper
4. bake in the pre-heated oven for 15-20mins, until the squash is cooked and softened
5. scoop out most of the cooked squash flesh and chop roughly. Place in a bowl and mix with the ricotta cheese, spring onions, tomato and chopped herbs. Season to taste with salt and pepper
6. spoon the ricotta stuffing into the butternut squash shells, and serve immediately with salad
Note:you can use this delicious filling to stuff other baked no-check vegetables, including large field or Portobello mushrooms or scooped-out small marrows. Spray the vegetables with oil and cook in the same way
That looks lovely - think I'll try that this week 
x
x
Thank-you so much shirls. You are a wee star 
QUOTE (sugar @ Feb 23 2010, 03:17 PM) 
Thank-you so much shirls. You are a wee star
Not a problem sugar, enjoy it!!
(It's a great book, you should get a copy!!) x
QUOTE (shirls @ Feb 23 2010, 11:08 AM)
It's called "baked stuffed squash" and is on page 90 of "new no check, low check" book
*SERVES ONE* - 100 CALS (4 checks)
you need:
1 small butternut squash
spray oil
60g/2oz ricotta cheese
2 spring onions, chopped
1 plum tomato, de-seeded, and chopped
1 tbsp chopped basil or parsley
salt and black pepper
1. pre-heat the oven to 190c/gas mark 5
2. halve the butternut squash lengthways. Carefully remove all the seeds and put the two squash halves on a baking tray
3. spray the squash lightly with oil, and season with salt and pepper
4. bake in the pre-heated oven for 15-20mins, until the squash is cooked and softened
5. scoop out most of the cooked squash flesh and chop roughly. Place in a bowl and mix with the ricotta cheese, spring onions, tomato and chopped herbs. Season to taste with salt and pepper
6. spoon the ricotta stuffing into the butternut squash shells, and serve immediately with salad
Note:you can use this delicious filling to stuff other baked no-check vegetables, including large field or Portobello mushrooms or scooped-out small marrows. Spray the vegetables with oil and cook in the same way
*SERVES ONE* - 100 CALS (4 checks)
you need:
1 small butternut squash
spray oil
60g/2oz ricotta cheese
2 spring onions, chopped
1 plum tomato, de-seeded, and chopped
1 tbsp chopped basil or parsley
salt and black pepper
1. pre-heat the oven to 190c/gas mark 5
2. halve the butternut squash lengthways. Carefully remove all the seeds and put the two squash halves on a baking tray
3. spray the squash lightly with oil, and season with salt and pepper
4. bake in the pre-heated oven for 15-20mins, until the squash is cooked and softened
5. scoop out most of the cooked squash flesh and chop roughly. Place in a bowl and mix with the ricotta cheese, spring onions, tomato and chopped herbs. Season to taste with salt and pepper
6. spoon the ricotta stuffing into the butternut squash shells, and serve immediately with salad
Note:you can use this delicious filling to stuff other baked no-check vegetables, including large field or Portobello mushrooms or scooped-out small marrows. Spray the vegetables with oil and cook in the same way
Sounds great Shirls! I'm gonna try this sometime. Away to bookmark it. Luv, Catrina. x
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