Syn Free Butternut Squash Stuffed with Spicy Chicken and Rice




Yield 2 servings

This recipe is gluten free, Slimming World and Weight Watchers friendly



  1. Preheat oven to 180c or 350f (gas mark 4)
  2. Carefully slice the butternut squash in half lengthways. Scoop out the seeds and discard.
  3. 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. 
  4. 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.
  5. 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.
  6. Stir in the rice, tomato paste, spices, chicken, and a little salt and black pepper and mix to evenly coat.
  7. Add the stock, bring to a boil and then reduce heat and simmer until stock has reduced down and rice is cooked.
  8. 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. 
  9. Serve topped with chopped coriander or parsley and enjoy.


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Courses Main

Cuisine American

Nutrition Facts

Serving Size 1 serving (half a butternut squash with filling)

Amount Per Serving

Calories 585

% Daily Value

Total Fat 11.8 g


Saturated Fat 6.3 g


Cholesterol 31 mg


Sodium 525 mg


Total Carbohydrates 77.1 g


Dietary Fiber 11.3 g


Sugars 9.5 g

Protein 43.7 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