roasted squash

This quick and easy lunch idea is so tasy, and very low carb too! Meat eaters can team this with some chicken. The fresh chilli also gives your metabolism a boost! 

You will need:

1 butternut squash

1 red onion

2 red chillies (1 for topping)

1/2 teaspoon smoked paprika


Salt and pepper (for seasoning)

Olive oil


How you do it:

Preheat the oven to 180

1. Slice the butternut squash in half, scoop out the seeds and cut into it leaving a 1cm gap around the edges (save the chunks of squash for cooking)
2. Drizzle with 1 teaspoon of olive oil, sprinkle with salt and pepper and roast in the oven for 40 minutes. 
3. Dice the onions and chilli and add to a pan with olive oil, cook for 5 minutes and then add in the butternut squash pieces, garlic, half a teaspoon of smoked paprika and season with salt and pepper. Cook for 5 minutes.
4. After the 40 minutes is up, put the cooked mix into the middle of the squash, with cubed feta (4 in each) and roast for a further 10 minutes.
5. Top with coriander/fresh chilli and serve!