baked squash with tomato spinach chickpea sauce

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Baked Squash with Tomato and Chickpea Sauce

 

Recipe By :BBC Good Food 2001-11

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 ounces butternut squash

1 tablespoon olive oil

salt and black pepper

1 tablespoon balsamic vinegar

1 onion -- roughly chopped

4 cloves garlic -- peeled and very thinly sliced

14 ounces canned plum tomatoes

14 1/2 ounces canned chickpeas -- drained, rinsed

1 1/4 cups vegetable stock

2 tablespoons tomato puree

1 teaspoon sugar

1 cup baby spinach leaves -- or a handful

 

1. Halve the squash lengthwise; remove seeds and strands. Preheat oven to 400F.

 

2.Arrange squash cut side up in a large non stick roasting pan. Brush with the

oil and season generously with salt and freshly ground black pepper. Drizzle

with balsamic vinegar and roast for 45 minutes until just tender and beginning

to brown.

 

3. Meanwhile, put the onion, garlic, plum tomatoes, chickpeas, vegetable stock,

tomato puree and (caster) sugar into saucepan. Bring to the boil, break up the

tomatoes slightly and simmer for 25 minutes until thickened, stirring

occasionally. Season to taste. Just before serving, stir in the baby spinach

leaves and cook briefly, until just wilted.

 

4. Serve the squash with the sauce spooned into the cavity and toward the stem

end.

 

(BBC NA: 239 kcals from 5g fat, 41g carbohydrates; 8g fiber.)

 

Description:

" Main Dish: butternut squash half filled with chickpeas and spinach in a

tomato sauce "

Source:

" Low Fat Feasts "

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Per Serving (excluding unknown items): 312 Calories; 7g Fat (18.1% calories from

fat); 12g Protein; 56g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 511mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 2406 0 0 0 0 0 2470 2814 0 0 0 905085

 

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