Stuffed squash with chicken mince

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A fun way to enjoy the basics and take your veggies up a notch.


  • 1 butternut squash, cut in half
  • 1 Tbsp coconut oil
  • 1 brown onion, diced
  • 2 zucchinis, diced
  • 500g chicken mince
  • 400g canned diced tomato
  • 3 tsp of Mingle’s Sahara Moroccan
  • parsley to serve
  • olive oil for drizzling
  • Steamed greens to serve


    1. Preheat the oven to 180c and a 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.
    2. Sauté the brown onion in coconut oil until soft and starting to brown. Then add the chicken mince, diced zucchini and Sahara Moroccan seasoning. Stirfy for 5 minutes until chicken mince is cooked through. Finally, add the tomato and parsley and allow to simmer for 5 minutes.
    3. 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.

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