Butternut Squash Lunch for only 2PP!

I saw on the WW message boards a couple of weeks ago that someone had done a stuffed butternut squash and the only thing you need to point is the cheese on top!  So as I have been off work today I thought I would give it a go - here is how it went:

Cut the butternut squash in half length ways, scoop out the seeds, spray a couple of sprays of frylight (not necessary - I only used 1 spray, from a height!), put on a baking tray and roast for about 30-40 mins (until soft):

Before you take the butternut squash out of the oven chop up some 0pp veg (I opted for some onion, garlic, red pepper and mushrooms) and heated through on the hob (I didn't use any oil, just kept stirring):

Take the squash out of the oven, scoop out the flesh and mash it together with the veg and then place it all back into shell of the squash:

I then added some cheese - mine worked out as 2pp as it was a pre-sliced packet from Aldi (gouda cheese):

Put the tray back in the oven for 20 mins, remove, plate up and enjoy!

I have to say it was lush!  And filling which is great :o) 

Butternut Squash, Red Pepper and Soft Cheese Soup

Made the above soup today and it was lovely, not as thick as I thought it would be but the flavour was fab (and that's the main thing!).  Recipe as follows:

Butternut Squash, Red Pepper and Soft Cheese Soup

2pp per serving

15 mins to prepare, 35 mins to cook

Serves 4

Ingredients:

5 sprays of calorie controlled cooking spray

1 onion, chopped

1 large butternut squash, peeled, deseeded and cut into 2.5cm/1inch cubes

1 medium red pepper, deseeded and chopped

1.2litres/2pints vegetable stock made with 2 stock cubes

100g/3.5oz medium fat soft cheese

150ml/1/4pint skimmed milk

1tbsp fresh chives, chopped, plus 1tsp extra for garnish

4tbsp virtually fat free plain yogurt

Method:

1.  Mist a large saucepan with the cooking spray.  Add the onion and cook gently for about 3 mins or until softened but not browned.

2.  Add the butternut squash, red pepper and vegetable stock.  Heat until the soup is simmering, then cook gently for about 25 mins, partially covered, until the vegetables are tender.

3.  Transfer the mixture to a blender or food processor and add the soft cheese.  Blend for 15-20 seconds, until smooth.  Return to the saucepan.  Add the milk and chopped chives.  Reheat and season to taste.

4.  Ladle into warmed bowls.  Serve each portion with 1 tbsp plain yogurt, 1 tsp fresh chives and season with freshly ground black pepper.