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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.

Recipe - Cucumber Raitha

This creamy, cool raitha is perfect for serving with spicy curries like the Biriyani I posted about previously. 

  • 1 large cucumber, washed & finely chopped or grated
  • 300g fat free natural yoghurt
  • A generous handful chopped fresh mint
  • 2 red or green chillies, deseeded & finely chopped (optional if you are a chilli wuss)
  • Freshly ground black pepper to taste
  • 1 tsp salt

Mix the salt & cucumber together. Leave for 5 minutes.

Put the cucumber in a clean muslin cloth or tea towel & squeeze out as much liquid as possible.

Mix cucumber with all other ingredients & chill in fridge for at least 15 minutes then serve.

This served 3 hungry curry fiends but you can easily adjust the amount of ingredients to make larger/smaller batches. This will also keep well in a jar/plastic container in the fridge for up to 3 days.

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