This vibrant squash bake is quick and easy to prepare. It's also low in saturated fat and 2 of your 5 a day! It's hearty, yet feels indulgent and autumnal in equal measure and will definitely be a family favourite!
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Preheat the oven to 200°C, gas mark 6. Cook the squash in boiling water for 6-7 minutes until just tender. Drain and transfer to an ovenproof dish.
Mix the tomatoes with the tomato paste and chilli, and spoon over the squash.
Mix together the grated mozzarella and fresh breadcrumbs, and sprinkle over the tomatoes. Bake for 20 minutes until golden.
Typical values per serving when made using specific products in recipe
Energy | 1,602kJ/ 383kcals |
|---|---|
Fat | 20g |
Saturated Fat | 8.6g |
Carbohydrates | 32.8g |
Sugars | 14g |
Fibre | 5.6g |
Protein | 17.9g |
Salt | 1.9g |
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