Stuffed butternut squash with Quorn

I could not believe that that recipe was only 4 pro points per serving. Lots of the things in the Members' favourites cookbook are tasty but lower in points than some of the recipes written by the people at Weight Watchers. Us members want as much tasty food for our daily budget as we can get! You can pick the cookbook up in class or from the Weight Watchers website.

Look at all of this...

4 points!!

Stuffed Butternut Squash with Quorn
Vegetarian
9 ProPoints per recipe
Serves 2

You will need:
1 butternut squash
2 teaspoons olive oil
1/2 teaspoon chilli flakes
1 teaspoon dried rosemary
1 garlic clove, crushed
calorie controlled cooking spray
1 onion, chopped
1 red pepper, de-seeded and chopped
1 courgette, chopped
100g Quorn mince
400g tin of chopped tomatoes
50g feta cheese
freshly ground pepper


1. Preheat the oven to 180 or 160 fan oven.

2. Cut the butternut squash in half length ways, scoop out the seeds. Put in a large roasting tin. Mix together the olive oil, chilli flakes, rosemary and garlic and brush over the top of the squash. Bake for about an hour until tender.

3. Meanwhile, make the filling, Spray a large non stick pan with cooking spray and cook the onion until softened. Add the pepper and courgette and continue to cook for 5 minutes.

4. Add the mince and chopped tomatoes and simmer for 10 minutes. Once the squash is cooked, spoon the mix on to each half and crumble the feta cheese on top. Return to the oven and cook for ten minutes until the cheese is just starting to turn golden. Serve, garnished with parsley sprigs.