EAT MYSELF SLIM (ish...)
My home grown bounty, this is a wonderful celebration of my mini Autumn harvest with a hint of decadence. The sweet caramelised smell of the squash and the rich scent of thyme, leeks, cream and Parmesan is only a hint of the gorgeous creamy rich supper to come. What is more this is only just naughty, if you behave and save your allowance during the day you can enjoy this guilt free !!!
Per Squash: 470 kcal / 33g fat / 14.6g sat / 18.6g protein / 42g carbs / 5.6g fibre
INGREDIENTS
Small squash or pumpkin 400g
1 tsp olive oil
1 small leek fine chopped
100g half fat crème fraiche
1/2 tsp English mustard
1 sprig of thyme
20g Parmesan grated
Sea salt and fresh black pepper
dusting of fresh grated nutmeg
Pre-heat your oven to 190 degrees, heat the oil in a pan and gently soften the leeks slowly for about 10 minutes, remove from the heat and stir in the crème fraiche, mustard and cheese, season with the nutmeg, and generously with the salt and pepper.
Take your squash, trim the base to make the squash as level as possible when free standing. Slice off the lid and with a spoon scoop out the seeds in the centre, being careful not to pierce the bottom of the squash.
Fill the squash almost to the top with the filling, add the sprig of thyme, pop on the lid and place the squash in your pre-heated oven for around 60 minutes, if your squashes are larger, maybe for sharing, cook for longer and if you are cooking more than one, there should be plenty of room for hot air to circulate around them. Serve immediately and enjoy.
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