Portions : 4
Preparation : 20 minutes
Cooking : 60 minutes
INGREDIENTS
- 2 small Butternut Squash, halved and seeds removed
- 120 ml (8 tablespoons) of olive oil
- 1 l (4 cups) of bolognese sauce
- 60 ml (4 tablespoons) of chopped basil leaves
- 250 ml (1 cup) of chickpeas
- 250 ml (1 cup) of grated mozzarella
- 250 ml (1 cup) of grated parmesan
- Salt and pepper to taste
PREPARATION
- Preheat oven, oven rack on the center at 190 °C (375 °F).
- With the tip of a knife, make a grid pattern on the squash flesh.
- On a oven plate covered with a silicone mat, put the squash with the flesh on top, spread the olive oil, some salt and pepper and let cook in the oven for 30 minutes
- In a bowl, mix the bolognese, basil and chickpeas.
- With a spoon, take some of the squash flesh and incorporate it with the prepared mixture. Check seasoning.
- Fill the squashes hollows with the obtain mixture, cover with parmesan and mozzarella and let cook in the oven for 30 minutes
