Ingredients
1/2 cooked butternut squash, cut up to the crater, seeded, non crater side cut into bite sized chunks
2 Celery sticks, chopped
5 mushroom, chopped smallish
handful of frozen peppers
tbsp tomato puree
For the chermoula
2 tsp. Garam Marsala
1.5 tsp dried coriander
1 tsp dried parsley
2 tsp apple cider vinegar
1 clove garlic
2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/4 tsp onion granules
tsp ginger root
2 plum tomatoes
splash water
METHOD
1. Preheat the oven to 200'C. Place the crater half of the squash onto a glass oven proof dish and place into the oven to warm through.
2. While the squash warms through, prepare the 'stuffing'.
3. To make the chermoula, place garam marsala, coriander, parsley, apple cider vinegar, garlic, ginger, smoked paprika, cayenne pepper, onion granules into the nut mill. Blend well. Add tomatoes and a splash of water. Blend further until you have a chunky puree.
4. In a saucepan, cook the onions until soft.Add the chermoula mixture and mix well for a couple of mins. Add the celery, frozen peppers, mushrooms and puree. Mix well and heat through. Add the courgette spaghetti and cook until wilted slightly.
5. Remove the squash from the oven and stuff with the courgette mixture leaving a tad in the saucepan. Return squash to oven to warm through.
6. With the mixture left on the stove, add a heaped tbsp of yogurt to provide protein and a touch of substance. Warm through.
7. Remove the squash from the oven and place into a dish served with broccoli and green beans and topped with the remaining mixture left in the saucepan.
Serve.
2 Celery sticks, chopped
5 mushroom, chopped smallish
handful of frozen peppers
tbsp tomato puree
For the chermoula
2 tsp. Garam Marsala
1.5 tsp dried coriander
1 tsp dried parsley
2 tsp apple cider vinegar
1 clove garlic
2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/4 tsp onion granules
tsp ginger root
2 plum tomatoes
splash water
METHOD
1. Preheat the oven to 200'C. Place the crater half of the squash onto a glass oven proof dish and place into the oven to warm through.
2. While the squash warms through, prepare the 'stuffing'.
3. To make the chermoula, place garam marsala, coriander, parsley, apple cider vinegar, garlic, ginger, smoked paprika, cayenne pepper, onion granules into the nut mill. Blend well. Add tomatoes and a splash of water. Blend further until you have a chunky puree.
4. In a saucepan, cook the onions until soft.Add the chermoula mixture and mix well for a couple of mins. Add the celery, frozen peppers, mushrooms and puree. Mix well and heat through. Add the courgette spaghetti and cook until wilted slightly.
5. Remove the squash from the oven and stuff with the courgette mixture leaving a tad in the saucepan. Return squash to oven to warm through.
6. With the mixture left on the stove, add a heaped tbsp of yogurt to provide protein and a touch of substance. Warm through.
7. Remove the squash from the oven and place into a dish served with broccoli and green beans and topped with the remaining mixture left in the saucepan.
Serve.
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