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Air fried butter chicken & veg Quick and easy rec

𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐁𝐮𝐭𝐭𝐞𝐫𝐧𝐮𝐭 𝐒𝐪𝐮𝐚𝐬𝐡⁣⁠
⁣⁠
This is right up there as one of my favourite plant-based meals, however this time I adapted it to add some chorizo which was mega! It’s packed with vitamins and minerals, fibre, slow released carbohydrates and protein, and it tastes amazing!⁠
⁠
🌱 You can find my original vegetarian recipe further down on my grid.

🍗 This is an incredibly versatile recipe, perfect for using up leftovers so feel free to adapt to your preference if you have other leftovers to use ie chicken.
⁠
🧺 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:⁣⁠
1 butternut squash⁠
1 packet microwavable rice⁠
1 onion⁠
~50g chorizo
Handful of frozen peas
2 tbsp tomato purée
Handful of reduced fat mature cheddar⁠
Garlic⁠ clove/granules
Tbsp smoked paprika⁠
Tsp olive oil⁠
⁠
👨🏻‍🍳 𝐑𝐞𝐜𝐢𝐩𝐞 - 𝐬𝐞𝐫𝐯𝐞𝐬 𝟐:⁠
1. Pre-heat oven to 200 degrees.⁠
⁠
2. Cut the butternut squash in half lengthways and cut off the top stem.⁠ Scoop out the seeds and score the flesh with a sharp knife - do not pierce the skin.⁠ Place the halves, cut side down, on a baking sheet and cook for 45 mins.⁠
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3. Meanwhile, peel and chop the onion and sauté with garlic and chorizo in olive oil over a medium heat for a couple of minutes.
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4. Put this mixture into a large mixing bowl with the (heated) rice, paprika, peas, tomato purée and a pinch of the cheese, plus a generous crack of black pepper. Stir together well.⁠
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5. Remove the squash from the oven and carefully scoop out the flesh, leaving a thin wall of squash in the shell. Add the flesh to the mixing bowl.⁠
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6. Stuff the shells with the mixture - sprinkle over the grated cheddar cheese and bake for a further 15 minutes.⁠
⁠
Enjoy - a great recovery meal after training! 👌🏻

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