Spinach and Mushroom Stuffed Butternut
This spinach and mushroom stuffed butternut is easy and quick to make. A favourite veggie meal for anyday of the week.
Ingredients
- 2 Butternut squash
- 1 bunch Fresh Spinach
- half cup Green pepper (diced)
- half cup Red pepper (diced)
- half cup Yellow pepper (diced)
- 2 cup Mushrooms (sliced)
- 1 medium onion (chopped)
- 2 tbsp olive oil
- 2 tsp crushed garlic
- pink Himalayan salt to taste
- ground pepper
- nutmeg
- half cup Almonds (chopped)
Instructions
- Preheat oven to 180°C. Rinse and dry the fresh produce.
- Cut the squash lengthwise and scoop out the seeds with a spoon. Brush with olive oil and sprinkle with salt and pepper.
- Bake in an oven dish at 180°C for 30 minutes, until tender.
- Meanwhile, braise the onion, peppers and garlic in a saucepan with a little olive oil over medium heat.
- Add the mushrooms and cook until they are softened and have given up their moisture, about 6-8 minutes.
- Stir in the spinach for 1-2 minutes, just until wilted. Add salt, pepper and nutmeg and stir to combine.
- Fill each squash with the veggie mixture, mounding it up a bit on each one.
- Top each squash with almonds and return to the oven and bake for 10 minutes, until everything is warmed through and the almonds nicely roasted.
- Leave to cool for about 5 minutes and serve.