Courgette and Butternut Squash Lentil Bake
A filling lunch option based around zero pointed ingredients on Weight Watchers Flex or Freestyle programs
Servings 6
Calories 209kcal
Ingredients
- 2 medium courgettes/zucchini, grated approx 400 g
- 1 medium onion, chopped
- 200 g tin of sweetcorn, drained
- 180 g red lentils
- 150 g butternut squash
- 4 medium free-range eggs
- 1-2 tsp fresh flat-leaf parsley or basil
- salt and pepper for seasoning
Instructions
- Grate the courgette into a bowl. Squeeze out as much water as you can.
- Dice the butternut squash and precook in the microwave with a little water for 3-4 minutes until slightly soft.
- Meanwhile, place the dry red lentils in a pan with 450 ml water. Bring to the boil then simmer until all the water has gone. This will take 10-15 minutes. Drain over a sieve to remove all remaining water.
- Once the butternut squash and lentils are cooked, put them in the bowl with the courgette.
- Add the onion, sweetcorn, eggs, herbs to the bowl and mix well. Season well with salt and pepper.
- Pour the mixture into a large silicone cake pan sprayed with spray oil. I used a deep 8 inch pan.
- Cook in a preheated oven at 180 degrees C for approximately 40-45 minutes, or until set through (check using a skewer) and the top has gone golden.
- Remove from the oven, leave it to cool and it will become more firm. Slice once cooled.
Nutrition
Calories: 209kcal | Carbohydrates: 31g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 50mg | Potassium: 684mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3045IU | Vitamin C: 21.5mg | Calcium: 60mg | Iron: 3.4mg