Perfect for the veggies, and leave out the feta if you're cooking for a vegan bunch. Apart from some chopping, frying and crumbling, the oven does all the work here. Not much to wash up, and perfect for a wholesome and healthy lunch or dinner.
For this one you get a whole squash each. If you’re hungry, eat the whole thing. If not, save the other half and have it for lunch the next day!
Roast your squashes until they are very soft, which will make it easier to scoop out the filling. Also, leave them to cool for a bit when they first come out the oven so you don’t burn your fingers. Don’t worry, they go back in the oven with the filling so they won’t be cold!
Seeds add some much needed crunch to the dish. A perfect thing to use in any recipe that has lots of soft, squidgy ingredients.
Chopping your courgettes. For this one, you want small pieces which will fit easily into the squashes. Lay the courgette on its side and chop the whole way down. Then chop the little discs into quarters. See video for the tekkers.
COOKING TIME (INCLUDES PREPARATION TIME): 1 HOUR
1 Bag of Pumpkin Seeds - £0.85
1 Jar of Pitted Black Olives - £0.75
1 Jar of Sun-dried Tomatoes - £1.75
2 Courgettes - £0.76
1 Bunch of Basil - £0.70
3 Cloves of Garlic - £0.30
Feta - £1.20
4 Butternut Squashes - £3.60
Total Cost - £9.91 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat the oven to 180ºC/356ºF.
Cut the squashes in half length ways and scoop out the seeds. Roast for 40 minutes until they're soft.
While your squashes are cooking, heat some oil in a frying pan and add 3 cloves of chopped garlic. As the cloves start to go golden, add the chopped courgettes and let them sweat until soft and browning.
At this point, add the sun-dried tomatoes, olives and feta, and mix together.
Take off heat.
Remove the squashes from the oven and scoop out most of the flesh so there is space for the filling.
Add the squash flesh to the courgettes and mix everything together.
Fill the squashes with the stuffing, and scatter over ¾ of your pumpkin seeds.
Return to the oven for another 15 minutes.
Serve with leftover feta, basil and pumpkin seeds.