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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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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 - Indian Tomato Salad This salad matches perfectly with spicy dishes such as Spinach & Mushroom Biriyani (click here for recipe) or pop into a wrap with salad leaves & chicken for lunch. This is a vegan friendly recipe with no alterations. 4 ripe tomatoes chopped with seeds removed  1/2 cucumber diced  1 small red onion chopped  Small bunch coriander chopped  Juice of 1 lemon  1 tsp ground cumin  Mix all ingredients together in a bowl & chill for at least 30 minutes in the fridge to allow the flavours to infuse together before serving. This recipe gives four generous servings.
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Recipe - Indian Tomato Salad

This salad matches perfectly with spicy dishes such as Spinach & Mushroom Biriyani (click here for recipe) or pop into a wrap with salad leaves & chicken for lunch. This is a vegan friendly recipe with no alterations.

  • 4 ripe tomatoes chopped with seeds removed 
  • 1/2 cucumber diced 
  • 1 small red onion chopped 
  • Small bunch coriander chopped 
  • Juice of 1 lemon 
  • 1 tsp ground cumin 

Mix all ingredients together in a bowl & chill for at least 30 minutes in the fridge to allow the flavours to infuse together before serving. This recipe gives four generous servings.

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