Vegetarian stuffed butternut squash

Name: Easy Vegetarian Stuffed Butternut Squash
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 2 butternut squash (halved lengthwise with seeds removed); 1 SunRice Brown Rice and Red Rice infused with Chilli and Garlic microwave pouch; ½ Can Chantal Organics Lentils (rinsed and drained); 2 tbsp Chantal Organics Tomato Paste; handful spinach Leaves; handful Superb Herb Fresh Parsley; 1 block Feta (cubed); ½ cup pumpkin Seeds; Drizzle Olivado Extra Virgin Olive Oil; Salt and pepper

4 stuffed butternut squash halves on a baking tray with a pot of aioli

The perfect midweek healthy dinner option. The cute butternut squash is roasted first and then stuffed with flavourful & colourful rice and veges before being baked again. It's actually easier to make than you think.

Print Pin Rate

Prep Time 10

Cook Time 55

Total Time 1 5

Course Dinner

Servings people

Ingredients

2 butternut squash halved lengthwise with seeds removed
1 SunRice Brown Rice and Red Rice infused with Chilli and Garlic microwave pouch
½ Can Chantal Organics Lentils rinsed and drained
2 tbsp Chantal Organics Tomato Paste
handful spinach Leaves
handful Superb Herb Fresh Parsley
1 block Feta cubed
½ cup pumpkin Seeds
Drizzle Olivado Extra Virgin Olive Oil
Salt and pepper

Instructions

Preheat the oven to 200°C.
Line a baking tray. Place the 4 butternut squash halves cut side up on the tray. Drizzle with olive oil and season with salt and pepper. Roast for 35 minutes then scoop out most of the flesh from the butternut and place in mixing bowl.
In the same bowl combine the rice pouch, lentils, tomato paste, spinach, parsley and feta.
Spoon mixture into the butternut squash. Top with pumpkin seeds, extra feta and a drizzle of oil. Bake for 20-30 minutes, until squash is golden.