Guest guest Posted February 18, 2003 Report Share Posted February 18, 2003 Baked Squash with Tomato and Chickpea Sauce 5g fat per serving Prep 20-30 mins Cooking 45 mins Serves 4 2 medium butternut squashes, halved and seeded 1 tbsp olive oil 1 tbsp balsamic vinegar 1 onion, roughly chopped 4 garlic cloves, peeled and thinly sliced 400g can plum tomatoes 410g can chickpeas, drained and rinsed 300ml/half pint veg stock 2 tbsp tomato puree 1 tsp caster sugar large handful baby spinach leaves Preheat oven to mark 6/200 degrees centigrade. Arrange squash cut side up in large roasting tin. Brush with oil and season generously. Drizzle with balsamic vinegar. roast for 45 mins til tender and beginning to brown. Meanwhile, put onion, garlic, tomatoes, chickpeas, veg stock, tomato puree and caster sugar into a large pan. Bring to boil, break up tomatoes slightly and simmer for 25 mins til thickened, stirring occasionally. Season to taste. Stir in baby spinach and cook briefly, until just wilted. Serve the butternut squash with the sauce spooned over. 239 kcal per sercing, 10g protein, 41g carbs, 5g fat, no sturated fat, 8g fibre, 2g added sugar, 0.78g salt. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.