Yummy yummy yummy, a filling vegan recipe that I thoroughly enjoyed and I hope you do too! Feel free to switch up the recipe to have different fillings and toppings.
- Large butternut squash, cut lengthways
- 2 onions, chopped
- 1 red peppers, chopped
- 1 tsp crushed garlic
- 100g tomatoes, chopped
- 100g mushrooms, chopped
- 2tsp olive oil
- Salt and pepper, to season
- Preheat oven to 220/8.
- Put squash in microwave for 4 minutes at full blast, this will soften it and make it cook faster.
- Rub squash in 1 tsp of oil and salt and pepper, and cook in oven for 30 minutes, or until the flesh is soft.
- Scoop out the flesh and set aside.
- Heat 1 tsp of oil in a pan and add the onions, cook for 5 minutes on a medium heat until soft.
- Add the garlic and cook for a further 1 minute.
- Add the mushrooms, peppers and tomatoes, and cook for a further 3-4 minutes.
- Add the squash mash and mix together.
- Divide the mash between the squash skins and season.
OKAY, so this recipe does provide a large amount of sugar, and this should not be ignored. However, when talking about a BALANCED and VARIED diet, this recipe can be eaten if little added sugar is eaten for the rest of the day.
Squash – despite the large natural sugar content, squash provides LOADS OF B vitamins, which have functions in energy release in respiration, and is massively high in potassium which maintains fluid and electrolyte balance.
Tomatoes – massively high in vitamin C for protein and neurotransmitter synthesis; it also has functions in detoxification and as an antioxidant. It also gives you vitamin A for vision and immune function, and potassium for fluid balance and muscle contraction.
Peppers – Also high in vitamin A and C, but also B6 to release energy and folate which helps DNA synthesis.
The other vegetables are also SUPER high in major vitamins and minerals, and this whole meal contributes a whopping 5 OF YOUR 5-A-DAY!!!!