Syn Free Butternut Squash Stuffed with Spicy Chicken and Rice
AuthorShevy @ Slimming Eats
This recipe is gluten free, Slimming World and Weight Watchers friendly
Extra Easy - 1 HEa per serving
WW Smart Points - 10 per serving (use chicken breast)
small butternut squash (approx 2.25lbs/1kg)
200g of chicken thigh or breast, chopped into pieces
1 small onion, finely chopped
2 cloves of garlic, crushed
1 red pepper, finely chopped
1 small courgette, finely chopped
2 tablespoons of tomato paste
1/2 cup (90g) of long grain rice
2 cups (480ml) of chicken or vegetable stock
2 teaspoons of paprika
2 teaspoons of cumin
1/4 teaspoon of cayenne pepper
salt and black pepper
50g of mozzarella - 1 HEa
3og of parmesan - 1 HEa
cooking oil spray
fresh chopped coriander or parsley
Preheat oven to 180c or 350f (gas mark 4)
Carefully slice the butternut squash in half lengthways. Scoop out the seeds and discard.
Season the squash halves with some salt and black pepper, spray with cooking oil and place flesh side down on a baking tray lined with parchment and bake in the oven until the butternut squash feel soft to the touch through the skin. Approx 30 mins. Remove and allow to cool slighting, then scoop out some of the flesh to make slightly hollow butternut squash boats. Set the butternut squash and remove flesh aside.
In the meantime, spray a large frying pan or skillet with some cooking oil, add the chicken thigh and fry until lightly golden, remove and set aside.
Add the onion and garlic and fry until softened. Add the courgette, red pepper and removed flesh of the squash and fry for a further few minutes.
Stir in the rice, tomato paste, spices, chicken, and a little salt and black pepper and mix to evenly coat.
Add the stock, bring to a boil and then reduce heat and simmer until stock has reduced down and rice is cooked.
Spoon the mixture into the squash halves, top with the cheese and then return to the oven and bake for about 15-20mins until the cheese is melted and lightly golden.
Serve topped with chopped coriander or parsley and enjoy.
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Serving Size1 serving (half a butternut squash with filling)
Amount Per Serving
% Daily Value
Total Fat11.8 g
Saturated Fat6.3 g
Total Carbohydrates77.1 g
Dietary Fiber11.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at http://www.slimmingeats.com/blog/butternut-squash-stuffed-with-spicy-chicken-and-rice