• Chipotle Quorn with stuffed butternut squash Chipotle Quorn with stuffed butternut squash
  • Ingredients Ingredients
  • SLiced, chopped 'n' scooped SLiced, chopped 'n' scooped
  • Sweat the veg Sweat the veg
  • Cook off the Quorn and add the chipotle seasoning Cook off the Quorn and add the chipotle seasoning
  • Stuffed! Stuffed!

Chipotle Quorn with stuffed butternut squash

A Veggie/Vegan dish bursting with flavour

Ingredients

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

Spray Oil

Method

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


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