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.
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.
