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Spicy beef mince with hasselback squash
Spicy beef mince with hasselback squash
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 300g beef mince (british beef mince (10% fat))
- 2 garlic clove
- 1 chilli
- 1 tbsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 1 small butternut squash
- 180g Tenderstem broccoli
- 170g baby plum tomatoes
- 2 tbsp tomato puree
Nutritional Information
Calories: 577
Protein: 41g
Carbs: 45g
Fat: 28g
Spicy beef mince with hasselback squash
Spicy beef mince with hasselback squash
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Boil a kettle. Peel the squash, remove the root, then cut in half lengthways. Place the squash flat side facing down on a lined baking tray and rub with 1 tsp oil, sea salt and black pepper. Bake for 10 mins.
- Heat a large saucepan with 2 tsp oil, cook the beef for 5-6 mins, stiring often. Meanwhile, finely chop or crush the garlic and thinly slice the chilli. Dissolve the stock cube in a jug with 200ml water and the vinegar.
- Remove the squash from the oven. Use a fork to hold; cut thin, horizontal slices into the squash, being careful not to cut through to the bottom. Return to the oven for a further 20 mins, until golden and softened.
- To the browned mince, add the garlic, whole tomatoes, half the chilli (amount to taste) and dried herbs. Cook for a further 1 min, then add the tomato puree and stock. Simmer for 8 mins, until thickening. Season with black pepper.
- Remove the squash from the oven. Scatter the broccoli around the edge, drizzle with 1 tsp oil and season with sea salt. Return to the oven for the final 10 mins of the squash cooking time.
- To serve, place half a hasselback squash onto each plate, serve the roasted broccoli alongside. Spoon the beef mince over the top and garnish with remaining chilli.
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