Butternut Squash Stuffed with Feta & Sun Dried Tomatoes
Servings: 4 people
A savoury stuffed butternut squash recipe.
- 2 small butternut squash
- 2 oz Feta cheese crumbled
- 4 sun dried tomatoes chopped
- 1 tablespoon basil, fresh chopped
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Preheat the oven to 200C/400F degrees.
Cut the butternut squash in half and scoop out the seeds.
Smear the olive oil over the butternut squash skins.
Place on a roasting tin and bake for 45 minutes until the flesh is soft.
Remove from the oven and using a spoon, scoop out the flesh of the butternut squash and place into a bowl.
Add the feta, tomatoes and seasoning to the bowl and mix well.
Place the filling back into the butternut squash shells and pop back into the oven for 5 minutes.
Eat and enjoy!
A serving is half a butternut squash.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 138kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Fiber: 2g