Stuffed Butternut Squash

4.545455
Average: 4.5 (11 votes)
(11 votes)
Stuffed Butternut Squash

Stuffed Butternut Squash - Spicy stuffing in a colorful squash

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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
361
calories
Calories

Healthy, because

Even smarter

Nutritional values

Butternut squash and carrots provide us with plenty of beta-carotene, which the body converts into vitamin A. This vitamin is important for good vision and healthy skin. Carrots also contain the soluble fiber pectin. This is good for digestion and brings a long-lasting feeling of fullness.

Dried herbs can also be used for seasoning instead of fresh herbs. To make the dish vegetarian, the tartar can be replaced by fine soya chips. Allow these to swell according to the package instructions and process in the pan as described. Replace the meat broth with vegetable broth.

1 serving contains
(Percentage of daily recommendation)
Calorie361 cal.(17 %)
Protein27 g(28 %)
Fat19 g(16 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E6.3 mg(53 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin15.5 mg(129 %)
Vitamin B₆0.7 mg(50 %)
Folate128 μg(43 %)
Pantothenic acid2.1 mg(35 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C45 mg(47 %)
Potassium1,663 mg(42 %)
Calcium97 mg(10 %)
Magnesium63 mg(21 %)
Iron5.3 mg(35 %)
Iodine9 μg(5 %)
Zinc5.2 mg(65 %)
Saturated fatty acids3.9 g
Uric acid284 mg
Cholesterol58 mg

Ingredients

for
4
Ingredients
2 Butternut squash
salt
6 Tbsps olive oil
1 onion
1 garlic clove
2 carrots
2 sprigs thyme
2 stalks oregano
14 ozs Ground beef
3 Tbsps Tomatoes
4 ozs Beef broth
peppers
How healthy are the main ingredients?
olive oilTomatothymeButternut squashsaltonion

Preparation steps

1.

Rinse and cut butternut squash lengthwise. Remove seeds and fibers and place on a lined baking tray, cut side up. Lightly salt and drizzle with some of the olive oil.

Bake in a preheated oven at 350°F for 35-40 minutes. If squash is starting to become too dark, cover with aluminum foil.

2.

Heat remaining oil in a pan. Cook ground beef until crumbly. Add onion, garlic, and carrots. Stir in tomatoes and pour in broth. Add herbs, salt, and pepper and simmer for about 15 minutes over medium heat until the liquid has almost completely evaporated.

3.

Season ground beef mixture to taste. Fill squash halves with the mixture and serve.