Recipe IngredientsSee below
Cut 4 gem squash in half and place cut-side down in the microwave. Cook for about 5 minutes, or until cooked through. In a pot, heat 1 tbsp olive oil on medium-high, add 1 medium onion, chopped, 1 medium red pepper, chopped, 3 cloves garlic, crushed, and 1/2 tsp salt. Cook for 10 minutes, stirring often. Add 340g chicken mince and cook for 5 minutes. Add 800g canned, chopped tomatoes and simmer for 10 minutes. Stir in 15g grated pecorino cheese and 1/4 tsp black pepper. Gently scrape strands of the gem squash with a fork. Serve sauce over squash, garnished with pecorino.
EACH SERVING About 1 820kJ, 25g protein, 59g carbohydrate, 15g fat (4g saturated), 14g fibre.