Stuffed Butternut Squash
Stuffed Butternut Squash - Spicy stuffing in a colorful squash
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.
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,663 mg | (42 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 58 mg |
Ingredients
- 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
Preparation steps
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.
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.
Season ground beef mixture to taste. Fill squash halves with the mixture and serve.
