Name: Stuffed Squash with Chicken Mince Recipe
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 2
Ingredients: 1 butternut squash cut in half; 1 tbs coconut oil; 1 brown onion diced; 2 zucchinis diced; 500 g chicken mince; 400 g canned diced tomatoes; 2 tsp Mingle Seasoning 'Sahara' Moroccan; 1 handful parsley *to serve; 1 olive oil

by Jordyn Evans/Mingle Seasoning Last updated on 07/24/2019

A fun way to enjoy the basics and take your vegies up a notch. - Jordyn Evans/Mingle Seasoning

Ingredients

1 butternut squash cut in half
1 tbs coconut oil
1 brown onion diced
2 zucchinis diced
500 g chicken mince
400 g canned diced tomatoes
2 tsp Mingle Seasoning 'Sahara' Moroccan
1 handful parsley *to serve
1 olive oil

Method

Step 1

Preheat the oven to 180C and line a baking tray. Place the 2 halves of pumpkin on the tray, insides facing up. Bake for 60 minutes, or until flesh is very soft.
Step 2

Meanwhile, saute the brown onion in coconut oil until soft and starting to brown. Then add the chicken mince, zucchini and Sahara Moroccan seasoning and cook for another 5 minutes.
Step 3

Add the tomato and parsley and allow to simmer for 5 minutes.
Step 4

Once the pumpkin is finished, scoop out some of the flesh and put the chicken mixture into the pumpkins. Drizzle with olive oil and serve with a side of steamed greens drizzled in olive oil.