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A few nights ago I made these stuffed Butternut Squash for a diet friendly dinner. It’s a serving suggestion for recipes already posted so I shan’t rewrite them all but rather link them here for you.

After preheating the oven to approx 220 degrees I split a Butternut Squash in half & scooped out all the seeds & fibrous bits in the middle. (you will need half a squash per person)

The squash was then baked for 30 minutes before being filled with leftover Spinach & Mushroom Biriyani & baked for another 25-30 minutes until it was all cooked through.

The accompaniments were Cucumber Raitha & Indian Tomato Salad we enjoyed it very much. I hope you do too!

NB. This is vegan if you use a vegan friendly stock cube & omit the raitha.

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