Mushroom stuffed squash recipe
Mushroom Stuffed Squash recipe
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Recipe intro
Looking for a delicious and hearty vegetarian dish? Look no further than this Mushroom Stuffed Squash recipe. Bursting with flavor and wholesome ingredients, this recipe is perfect for those seeking a satisfying and nutritious meal. The combination of earthy mushrooms and tender squash creates a delightful contrast of textures, while the savory stuffing adds a depth of taste that will leave you craving more. Whether you're a vegetarian or simply looking to add more plant-based meals to your diet, this recipe is sure to impress.Keywords: mushroom, stuffed squash, vegetarian, hearty, nutritious.
Mushroom stuffed squash recipe details
Ingredients
2 small | squash, culinary, spaghetti or butternut |
2 tsp | olive oil |
2 clove(s) | garlic, crushed |
1 | red chilli, chopped |
200 g | button mushrooms, sliced |
400 g | ready-cooked butter beans |
75 ml | white wine or grape juice |
salt & freshly ground black pepper | |
1 bunch(es) | parsley, chopped |
Instructions
Heat the oven to 180°C/160°C Fan/Gas 4. Cut the squash in half and scoop out all the seeds.Place on a non-stick baking tray, cover with foil and cook in the oven for 45-55 minutes, until soft all the way through.
Heat the olive oil in a pan on a gentle heat, add the garlic, chilli and mushrooms and cook for 10 minutes. Add the butter beans, white wine and seasoning. Simmer for 5 minutes. Add the chopped parsley.
Remove the squash halves from the oven and fill the holes with the bean and mushroom stuffing. Serve any extra on the side.
Preparation time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
105kcal
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