Saturday, 27 October 2012
Stuffed Baked Squash
My mum recently gave me half a baby pumpkin she had bought - at least I think it was a baby pumpkin rather than some other kind of squash, but either way it seemed quite appropriate for this time of year.
I found a recipe in Weight Watchers Simply Autumn for a stuffed baby squash which I decided to adapt to suit the ingredients I liked and had in the house.
I began by scooping out the seeds inside the pumpkin and roasting it in the oven.
I prepared some cous cous
Mixed the cous cous with onion, red pepper and cottage cheese
Spoon the filling into the pumpkin and bake again for another 20 minutes. Enjoy!
The Weight Watchers recipe has 3 points but mine might be different as I adapted it; I believe it would be free on Slimming World as long as you use the low-fat cottage cheese, depending on which plan you are following.
I am sending this to Weekend Herb Blogging, created by Cook Almost Anything, and this week hosted by La Cucina di Cristina, as they accept recipes using any herb or vegetable.
Halloween Fiesta, hosted by Cooks Joy, is welcoming recipes using pumpkin or squash this month so I am entering this recipe.
Cooks Joy is also hosting a Diwali Bash where the theme is also pumpkin:
Pumpkins are most definitely in season so I am sending this to Simple And In Season, an event created by Ren of Fabulicious Food and this month hosted by Franglais Kitchen.
Franglais Kitchen is also the host of this month's One Ingredient Challenge, created by How To Cook Good Food, where the ingredient is - helpfully - also pumpkin!
I am also sending this to Calendar Cakes, hosted by Rachel from Dolly Bakes and Laura from Laura Loves Cakes, as their theme this month is Halloween. You could serve this stuffed pumpkin for dinner on Halloween or any time around that period.