Every week I write a food plan, then from that I write our food shopping list. Sometimes, no matter how many books I look in, how many websites I go on or how many instagram hashtags I look through I just can’t think of dinner ideas that I 1. fancy and 2. know I will have energy to make when I get home from work.
When I completely run out of ideas I go to Chris for suggestions. Sometimes I get back something along the lines of “salmon de le meringue”, but there are times when he gives me good suggestions.
This week, he suggested stuffed butternut squash, which I don’t think I’ve actually made him before.
I thought about looking for a recipe, but instead decided to go with using bulgur wheat which I bought ages ago and hadn’t actually used yet.
It turned out really yummy and probably something we will have quite often, but I will just mix up the filling a bit.
Takes about an hour to make so make sure you have a bit of time to prep and cook beforehand.
Stuffed Butternut Squash
Serves 2 (large portions)
Takes 60 -90 mins to prep and cook
2 Butternut Squash
50g of feta
1 red pepper
As many olives as you like
120g Bulgur Wheat
Pinch of Salt and Pepper
Chilli and garlic flakes
Preheat the oven to 200c
Cut the butternut squash in half and scoop out the seeds, score the inside and rub with some oil (I used coconut oil), then season with S&P and herbs. Pop them in the oven for 40 mins.
While they cook, prep your filling.
Cook the bulgur wheat according to instructions, I added 600ml of water and let it boil away.
Chop up the cucumber, pepper, olives and feta and mix in a bowl, add the bulgur wheat once cooked.
Scoop out the cooked butternut squash flesh (urgh) and add to your filling mixture, then put some nice full servings back into the skins. Top with a good helping of garlic and chilli flakes and pop back in the oven for 10 mins.
Super healthy, very filling and delicious!
I served this by itself but would go lovely with some humous and pitta!