Recipe of the week: South African stuffed squash

If you want to look to add a bit of international flair to your culinary skills, then we highly recommend the very tasty South Africa stuffed squash.

South African stuffed squash

The Basics:

Based on the sweet and spicy flavours of the South African national dish called (bobotie,’ this recipe uses Quorn mince rather than meat. Serve with 60g (2 oz) dried rice, boiled with a little stock, turmeric and fresh coriander, for an extra 6 ProPoints values per person.

• 5 ProPoints values per serving
• 18 ProPoints values per receipe
• 15mins prep, 1 ½ hrs cooking
• Vegetarian, Serves 4

What you need:

• 2 small butternut squash, halved lengthways and seeds removed
• Calorie controlled cooking spray
• 3 tablespoons tomato puree
• 2 teaspoons hot curry paste, such as rogan josh
• ½ teaspoon ground mixed spice
• ½ teaspoon dried mixed herbs
• 2 tablespoons sultanas
• 1 tablespoon mango chutney
• 200ml (7fl oz) vegetable stock
• 350g pack Quorn mince
• 4 bay leaves
• Freshly ground black pepper

What to do:

1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Put the squash halves on a baking tray, cut side up and spray with the cooking spray. Cover with foil and roast for 30 minutes.
2. Meanwhile, mix the tomato puree, curry paste, mixed spice, mixed herbs, sultanas and chutney in a bowl with the vegetable stock. Stir in the Quorn and season with black pepper.
3. Remove the squash from the oven and spoon the spicy mixture into their hollows. Top each one with a bay leaf. Cover with foil and bake in the oven for 1 hour or until the squash are tender. Remove the bay leaves and serve.

Serving suggestion:

You can replace the Quorn mince with 350g (12oz) extra lean beef mince for 6 ProPoints values per serving. Add it in step 2, instead of the Quorn, and follow the instructions from there. There is no need to pre-fry the mixture.

For more delicious Weight Watchers meals, simply click here.

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