Stuffed Butternut Squash with Spicy Quorn Mince by Catherine Rabess RD

Recipe by Specialist Dietitian and Clinical Lead, Catherine Rabess (BSc Hons RD)

Cooks in 45 Min
Serves 2
Low in fat
Low in saturated fat


  • 500g Quorn Mince
  • 1 tbsp vegetable oil
  • 1 x 500g butternut squash, cut in half lengthways (scoop out flesh, keep skin on and the seeds)
  • freshly ground black pepper
  • 1 red onion, roughly chopped
  • 1 sweet pepper, chopped
  • 2 garlic cloves, finely grated or crushed
  • 5cm ginger, peeled and finely chopped
  • 1 red chilli, seeded and finely chopped
  • 1 tbsp Ras El Hanout (or 1 tsp coriander, 1 tsp cumin, ½ tsp cinnamon, ½ tsp smoked paprika)
  • 400g tinned chopped tomatoes
  • 1 tbsp maple syrup
  • 1 small bunch coriander, roughly chopped


  1. Preheat the oven to 220°C/fan 200°C/gas mark 7.
  2. Place the butternut squash skin side down onto a baking tray, sprinkle the seeds around the tray. Score the squash with a sharp knife and drizzle with 2 tsp vegetable oil. Season with black pepper then place in the oven to roast for 30 minutes until tender, while you prepare the Quorn Mince.
  3. Heat a large sauté pan until medium hot. Add 1 tsp vegetable oil and the onion and cook until onion translucent.
  4. Add the pepper, garlic, ginger and chilli and fry for 1 minute then add the Quorn Mince.
  5. Stir in the spices and cook for 1 minute. Add the tinned tomatoes then refill ½ tin with water (200ml), stir well and bring to the boil. Turn the heat down and simmer for 10 minutes until just thickened and mince cooked. Season with salt and pepper to taste.
  6. Set the butternut squash in the centre of your serving plates and spoon the mince over. Finish with grated parmesan and sprinkle over squash seeds for added crunch and fibre!

Recipe by Specialist Dietitian and Clinical Lead, Catherine Rabess (BSc Hons RD)

Nutritional information

Based on a single 878g portion size

Energy 2322kJ
Energy 554kcal
Fat 14g
of which saturates 2.2g
Carbohydrate 40g
of which sugars 29g
Protein 45g

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