Butternut Squash Stuffed with Tomato and Cheese
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
459
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,678 mg | (42 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Butternut squash
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 150 grams Cherry tomatoes
- 2 sprigs Basil
- 250 grams Feta
- 75 milliliters Whipped cream (at least 30% fat content)
- 30 grams breadcrumbs
- Nutmeg
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Rinse the squash, cut in half lengthwise and scrape out the seeds. Place cut-side up on a baking sheet lined with parchment paper, season with salt and pepper, drizzle with olive oil and bake in the preheated oven for 25-30 minutes.
2.
Meanwhile, Rinse the tomatoes and cut in half. Rinse the basil, shake dry, pluck off the leaves and chop finely.
3.
Mash the feta with a fork, mix with the breadcrumbs, the heavy cream and the basil. Season with salt, pepper and nutmeg and mix in the tomatoes. Fill the squash halves with the tomato and feta mixture and bake for another 15 minutes. Remove from the oven and serve hot.
