Stuffed squash

Cheap and very satisfying winter dish to share.


Prep: 10 min. Cooking: 45min + 20min.


You will need, for 4 people:

- 1 butternut squash

- 300g. canned tuna in spring water

- 60g. cheddar

- 1 tbsp. extra-virgin olive oil

- 1 tsp. paprika

- 1 tsp. cajun seasoning

- 1 tsp. sea salt

- 2 tbsp. ground peanuts

- 3 tbsp. yoghurt

- 1 tbsp. pomegranate molasse

- fresh thyme


Preheat the oven to 180°C.

Cut the squash in two lengthwise and remove the seeds.

Place it on a try and bake for 45min., turning it over half-way.

Flesh it out but leave 1cm layer to avoid piercing the skin.

In a mixing bowl, mix the squash flesh, drained tuna, grated cheddar, olive oil, paprika, cajun seasoning and salt.

Fill the empty halves with the mix and pat down to make sure it is compact.

Top with ground peanuts, spreading it evenly.

Bake for another 20 minutes.

Before serving, top with yoghurt, pomegranate molasses and fresh thyme.



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