How to Lose Weight Well: The Complete Diet Plans by Stacie Stewart

Author:Stacie Stewart
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2016-12-30T05:00:00+00:00

ROAST SQUASH WITH FLAX PESTO

This dish is based on the principles of the Ayurvedic diet where each meal should contain all six flavours: sweet, sour, salty, bitter, astringent and pungent. I love this as a side for an alternative Sunday lunch with some Mediterranean roast lamb. Roasting squash whole like this makes the skin easier to eat and deliciously sticky and sweet, which is a bonus considering it contains most of the nutrients.

FAT (g): 36.1

PROTEIN (g): 11.6

CARBS (g): 25.7

FIBRE (g): 12.5

CALORIES: 499

SERVES: 2

1 butternut squash, halved and deseeded

1 tsp olive oil

salt and pepper

sprinkle of dried red chilli flakes (optional but tasty)

For the flax pesto

1 small bunch of basil

1 small bunch of coriander or parsley

1 garlic clove

4 tbsp golden flaxseeds (linseeds)

25g grated Parmesan cheese (or nutritional yeast for slightly lower fat and fewer calories)

4 tbsp extra virgin olive oil

4 tbsp water

juice of 1 lemon

salt and pepper

Preheat the oven to 200°C/gas mark 6.

Score the squash all over with a sharp knife, then rub the olive oil all over and sprinkle with salt, pepper and chilli, if using. Place on a baking tray and roast in the oven for 30 minutes, or until tender.

For the flax pesto, simply whizz all the ingredients together with salt and pepper to taste in a blender. It should be pouring consistency, so you may need to thin it out with water or more lemon juice if needed.

Serve the squash warm with the pesto drizzled over. Simple, quick and delicious.

“Squash is a great source of fibre with an impressive vitamin and mineral profile.”

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