Chilli topped squash

INGREDIENTS (Feeds 4)

• 
  2 small/medium butternut squash
  
• 
  500g pack of lean beef mince/Quorn mince
  
• 
  400g tin red kidney beans
  
• 
  1 large onion, chopped
  
• 
  tin of sweetcorn
  
• 
  Jar of Asda Smart Price Chilli sauce (low fat and sugar and only 52p, bargain!)
  
• 
  half tube of tomato puree
  
• 
  Extra chilli powder to taste if you like a spicy chilli
  
• 
  100g grated reduced fat cheese ( you need to take your portion from your daily allowance)
  

Cut your squash in half lengthways and remove the seeds, miicrowave on high for 10 mins. Pop in the oven in a baking dish on 225 electric or gas mark 8 while you prepare your chilli.

Use a heavy bottomed pan and add a couple of squirts of Frylite and fry your onion off. Add the mince and brown.

Add in your sauce, puree, corn and beans and simmer for five minutes. Taste and add chilli powder if you wish.

Remove your squash from the oven and check that it is thoroughly softened. If it's not then pop it back in the oven for a bit. When it's cooked pile your chilli mix on the top and sprinkle your cheese evenly.