Butternut Squash stuffed with Cottage Cheese
A fab way to get some more protein in, it's yummy for the winter and a lighter choice if you fancy a jacket potato! I chose the cottage cheese with onions and chives as it has *slightly* less calories and also adds some effortless flavour! I eat the whole thing, skin included, but your choice.
Ingredients:
1/2 Butternut squash, de-seeded
60g Cottage cheese with onions and chives
Salt and pepper to taste
Method:
1. Preheat oven to 180' fan
2. Place de-seeded squash flesh down on a baking dish and bake until soft and skin is golden, approx 40 mins
3. Lightly 'fluff' the middle of the squash with a fork and flatten to make a larger hole than the seeded bit left
4. Fill with the cottage cheese and warm through in a low oven (I chose 80') for approx 15 mins
5. Sprinkle with S&P (I added some chilli flakes too!)
YUM!
