Baked Squash With Tomato And Chickpea Sauce (6 Points) Recipe Recipe

Name: Baked Squash With Tomato And Chickpea Sauce (6 Points) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounce butternut squash; 1 Tbsp. extra virgin olive oil salt and black pepper; 1 Tbsp. balsamic vinegar; 1 x onion roughly minced; 4 x cloves garlic peeled and very thinly sliced; 14 ounce canned plum tomatoes; 14 1/2 ounce canned chickpeas liquid removed, rinsed; 1 1/4 c. vegetable stock; 2 Tbsp. tomato puree; 1 tsp sugar; 1 c. baby spinach leaves or possibly a handful

Servings: persons

24 ounce butternut squash
1 Tbsp. extra virgin olive oil salt and black pepper
1 Tbsp. balsamic vinegar
1 x onion roughly minced
4 x cloves garlic peeled and very thinly sliced
14 ounce canned plum tomatoes
14 1/2 ounce canned chickpeas liquid removed, rinsed
1 1/4 c. vegetable stock
2 Tbsp. tomato puree
1 tsp sugar
1 c. baby spinach leaves or possibly a handful

1
["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 grnd black pepper.", "Drizzle with balsamic vinegar and roast for 45 min till 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 min till thickened, stirring occasionally.", "Season to taste.", "Just before serving, stir in the baby spinach leaves and cook briefly, till just wilted.", "4.", "Serve the squash with the sauce spooned into the cavity and toward the stem end.", "Description: ""Butternut squash half filled with chickpeas and spinach in a tomato sauce""

1623

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 24 ounce butternut squash, 1 Tbsp. extra virgin olive oil salt and black pepper, 1 Tbsp. balsamic vinegar, 1 x onion roughly minced, and more.

Yes, Baked Squash With Tomato And Chickpea Sauce (6 Points) Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Squash With Tomato And Chickpea Sauce (6 Points) Recipe

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