Sometimes when I’m trying to be low carb but still want something hearty I reach for anything with squash. There is a satisfaction that squash gives which is similar to that of potatoes or sweet potatoes but it is not as high carb, making it good for when you’re trying to count macros.
These stuffed squash boats are roasted whole to intensify the flavour and then filled to the brim with a delicious meat sauce that makes the entire dish so luscious!
Let’s get cooking…
Ingredients
1 portion Deliciously rich and saucy meat sauce
1 acorn squash, cut in half
100g cheddar cheese
Olive oil
Salt
Pepper
Directions
- Start by seasoning the squash halves with salt, pepper and olive oil and roasting for 30 minutes at 180C until fork tender.
- Once the squash is cooked, split the portion of meat sauce between the 2 halves, top with the cheddar cheese and bake again for 20 minutes until the cheese is bubbling and the sauce is heated through.
- Serve with a fresh salad and enjoy!
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