Ready-to-eat chickpeas and grains, marinated artichokes, sun-dried tomatoes and mozzarella are all you need to create a baked squash that's low in calories and bursting with flavour

Ingredients

2 serv.

small butternut squash↗1
artichokes100g g
from a jar
mozzarella & sundried tomato pot100g g
ready-to-eat grain & chickpea pouch↗1

Step-by-step instructions

1
Heat oven to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on High for 20 mins until softening. Scoop out the flesh with a spoon, reserving the skin, and mix with the remaining ingredients. Spoon back into the skin and transfer to a baking tray. Cook for a further 10-15 mins until tender and the cheese has melted.

Source: bbcgoodfood.com

Original recipe ↗

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