Stuffed Squash with a tasty Bean Stew

Sue Bedford (MSc Nutritional Therapy)

Makes 2 portions – double up as required

Ingredients:

2 squash of your choice

1 onion – chopped

1 tsp of olive oil or rapeseed oil

1 clove of garlic crushed

200g of chopped tomatoes (can be fresh or canned)

200g of haricot beans

A handful of fresh basil and oregano

Seasoning to taste

Optional (100g of grated cheese of your choice to sprinkle over the top)

Method:

• Preheat the oven to 180 degrees C
• Heat the oil in a pan and fry the onion until soft. Add the garlic and cook gently for a couple more minutes.
• Add the beans and tomatoes along with the fresh herbs and a pinch of seasoning and allow to cook gently for 5 minutes.
• Meanwhile, cut the tops off the squash and scoop out the seeds.
• Spoon the tomato, bean and herb mixture into the squash (sprinkle with grated cheese if you wish) and place into the preheated oven for around 40 minutes.
• Enjoy!