Stuffed Squash

This is a great veggie main and is so simple to make. Although it requires about an hour and a half in the oven it requires hardly any of your time to prepare it.

Be careful of using olive oil if you are aiming to make weight, it quickly bumps up the calorie content of a meal, which is great id you are searching for more but can quickly become your enemy if you are in a weight-making sport. Try Frylight - a spray that does the same job but only provide ones calorie.

Serves 2

Ingredients:

1 butternut squash, halved & deseeded

200g chestnut mushrooms

2 shallots

10 sun-dried tomatoes

10 olives, quartered

15g parsley

60g goats cheese, crumbled

handful pine nuts

Method:

1). Preheat the oven to Gas 6/200C. Place the squash onto a roasting tray and season with salt, pepper and some olive oil. Roast in the oven for 1hr-1hr20minutes (this will vary depending on the size of the squash so keep an eye on it).

2). Meanwhile, blitz the mushrooms, shallots, and tomatoes in a food processor.

3). Place a little olive oil on a frying pan on a high heat and add the mushroom mixture along with the olives and parsley. Cook for about 10 minutes to remove some of the water. Turn off the heat and leave in the pan until the squash is cooked.

4). Once the squash is sufficiently cooked, add the goats cheese to the mixture in the frying pan and mix together. Then add this mixture to each half of the cooked squash, top with pine nuts and pop back into the oven for 15 minutes.

5). Serve with your favourite salad and enjoy!

Nutritional Composition (roughly per serving):

Energy (kcal): 641

Fat (g): 41

Saturates (g): 9.1

Carbohydrates (g): 41

Sugars (g): 22

Protein (g): 17

The Sports Chef