Name: Mushroom-stuffed squash rings
Prep time: See below for total cook and prep time
Yield: 4
Ingredients: 1 large butternut squash (or 2 small ones), peeled or unpeeled; Low-calorie cooking spray; 1 large onion, finely chopped; 800g mixed mushrooms (we used chestnut, oyster and chanterelle), finely chopped; 4 fresh sage leaves, finely chopped, plus 12 whole leaves; 1 low salt vegetable stock cube, suitable for vegans; 25g porridge oats

Baked squash rings filled with fried mushrooms and onions, decorated with sage leaves. The meal is on a stone plate with a side of roasted green and yellow bell peppers and a wooden spoon.

Wow your dinner party guests with this dish that’s literally stuffed with flavour! This recipe has been selected in partnership with Slimming World.

Serves

Prep

See below for total cook and prep time 

Each 521g serving contains (includes serving suggestion)

KCal

215

Carbs

38.0g

Fibre

8.1g

Protein

9.2g

Fat

1.2g

Saturates

0.2g

Sugars

18.0g

Salt

0.08g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1 large butternut squash (or 2 small ones), peeled or unpeeled

Low-calorie cooking spray

1 large onion, finely chopped

800g mixed mushrooms (we used chestnut, oyster and chanterelle), finely chopped

4 fresh sage leaves, finely chopped, plus 12 whole leaves

1 low salt vegetable stock cube, suitable for vegans

25g porridge oats

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Method

Step 1

Slice the squash into 12 thick rounds (each about 1-2cm thick), scooping out and discarding any seeds and pulp. Using a cookie cutter or a small knife, cut a circle from the middle of any solid slices to make large rings. Grate the circles you cut from the middle and set aside.

Step 2

Spray a large non-stick frying pan with a couple of pumps of low-calorie cooking spray and place over a low heat. Add the onion and cook for 5 minutes, then add the mushrooms, chopped sage and grated squash and cook for 5 minutes.

Step 3

Preheat your oven to 200°C/fan 180°C/ gas 6.

Step 4

Crumble the stock cube into the pan, stir well to make sure it fully dissolves and cook for 10 minutes. Stir in the oats and tip into a large bowl.

Step 5

Arrange all the squash rings on a large non-stick baking tray (you might need 2 trays) and fill them with the mushroom mixture, levelling the tops as neatly as you can. Spray with a couple of pumps of low-calorie cooking spray and roast for 30-35 minutes or until cooked through and lightly golden.

Step 6

When the squash rings are nearly done, fry the whole sage leaves in low-calorie cooking spray for a couple of minutes.

Step 7

Divide the stuffed squash rings between plates, scatter over the sage leaves and serve with your favourite veg. We recommend steamed long green beans and peppers.

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Mushroom-stuffed squash rings