Baked Stuffed Butternet

This is adapted from a Knorr recipe

2 Servings

1 Medium Butternut (400g once flesh is removed) 160cals
1 pack lean bacon cubes (250g) 370cals
1 Onion 44Cals
1 Red Pepper 37cals
1/2  Punnet Mushrooms 54cals
30ml Coconut Oil 108cals (or use olive oil)
Chives 1cal
1Pk Knorr Veggie Bake 148cals
350ml Milk 220cals
50g Cheese grated for topping 200Cals
Feta Topping (1/2 Arista) 190Cals


Method:
Parboil whole butternut
Once cooled cut out cubes of butternut and put in a bowl
Heat coconut oil
Fry onion, peppers, mushrooms, bacon
then add cubed butternut and chives
add pepper (enough salt in veggie bake mix)
Make veggie bake mixture according to the packet and add to the mixture

Stuff the butternut halves and pack 3rd portion away
 (2 Servings are to stuff Butternut Shells, 3rd serving is to pack in porcelain bowl in the freezer for baking another day when you need a meal filler)

Add your cheese toppings

Bake until the butternut is soft and VOILA!

Each serving once stuffed is 380Cals EXCLUDING the cheese's.
Adding the cheeses as toppings increases the serving amount to 575 Cals.

Why coconut oil you ask? Simply put, it's a healthy fat even when heated. Just remember that it's not calorie free.