STUFFED BUTTERNUT Serves 2 . 2 SmartPoints on all 3 plans per 1/2 stuffed butte...

STUFFED BUTTERNUT
Serves 2
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2 SmartPoints on all 3 plans per 1/2 stuffed butternut
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Today's lunch was inspired by feedmehealthy_annavandyken I loved the idea of Anna's stuffed butternut, such comfort food with the melted cheese & sweet butternut tastes. I have stuffed my butternut differently to Anna's & that's the beauty & versatility of butternut... that you can make a meal out of it & fill this delicious vegetable with any of your favorite goodies.
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INGREDIENTS
1 Butternut, cut down middle lengthwise
1/2 Red onion, finely chopped
200g Tuna in springwater, drained
2 Anchovy fillet, drained & chopped finely
1 Tablespoon baby capers, drained, rinsed & chopped
1 Teaspoon basil
7 Baby tomatoes, halved
40g Noble cheese, grated
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Preheat oven 180/Bake
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Once you have scooped out the seeds, place the butternut open side down in an ovenproof dish lined with a WW non-stick oven liner. Bake for 30 minutes or until easily pierced with a fork. Hollow out a bit of the flesh so that there's place for your filling.
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Combine the remaining ingredients in a bowl (except for the cheese & tomatoes). Add any of the cooked butternut that you hollowed out to the mixture as well. Mix together. Then, spoon the mixture into each butternut. Top with cheese & the tomatoes. Bake for a further 15 minutes or until the cheese has melted.
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Season with Coarsely ground black pepper & garnish with fresh chopped parsley.
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