- Chipotle Quorn with stuffed butternut squash
- SLiced, chopped 'n' scooped
- Sweat the veg
- Cook off the Quorn and add the chipotle seasoning
Chipotle Quorn with stuffed butternut squash
A Veggie/Vegan dish bursting with flavour
2 butternut Squash - halved
300g bag of frozen Quorn mince
1 large bulb of fennel - diced
2 Large spring onions - sliced thinly
6 sundried tomatoes (or 3 ripe tomatoes - chopped into cubes)
200ml of Vegetable Stock
1 sachet of P&D ADD2 Chipotle, cracked coriander and lime
Heat oven to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on High for 20 mins until softening.
In the meantime, spray a frying pan with oil and sweat the fennel, spring onion and the tomatoes on a low heat for 10 mins.
At the same time pour the stock into a high sided pan and add the Quorn and simmer for 10 mins then add the sachet of Chipotle seasoning.
When the squash is ready scoop out the flesh with a spoon, reserving the skin, and mix with the cooked veg. Spoon back into the skin and transfer to a baking tray. Cook for a further 10-15 mins until tender. Spoon over the heated Quorn mixture and serve with a healthy salad.
To add calories, grate Red Leicester cheese over the Quorn and microwave for 1 minute and serve