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Add a photoThis recipe is brilliant anytime, but is especially great when you're on a budget. It is perfect for dinner parties as it looks impressive too!
Ingredientes
- 2 Small Butternuts
- Olive Oil
- Paprika
- 1 Large Onion
- 1 Punnet Cherry tomatoes
- 1 Packet Baby spinach
- Pine nuts
- Tinfoil
- Brown wild rice
Direcciones
- Heat oven to 200 degrees Celsius
- Cut butternuts in half and scoop out the seeds
- Brush butternut halves lightly with olive oil and sprinkle with paprika
- Roast in the oven while you are getting the filling ready
- Filling:
- Dice onion and fry in a little olive oil with a sprinkle of salt
- Wash baby tomatoes and cut in half
- Add them when the onions are translucent
- Sprinkle half a teaspoon of sugar over the tomatoes to release the juices
- Rinse baby spinach and add to the pot
- Fry a little until the spinach has wilted
- Add the pine nuts
- Remove the butternut halves from the oven and stuff with the mixture (reserving some to add at the end, when the butternut comes out of the oven)
- Return to the oven covered in tin foil
- Cook for a further half an hour or until the butternut is cooked through
- Top with the reserved mixture
- Serve with wild brown rice
- For a little bit extra top with crispy bacon bits
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 2 servings | |
| Calories 61 | |
| Calories from Fat 9 | 15% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 785mg | 22% |
| Total Carbs 10.85g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.38g | 2% |
| Protein 4.45g | 7% |
Evaluaciones
08 de Febrero de 2011
I love any dish containing squash; the possibilities are unending. The spinach and tomatoes are lovely in the Butternut. I added a pinch of nutmeg to mine before baking. Great dish!Yo he cocinado/probado esta recetaEsta es una variación
