'Help, I've underestimated the propoints in my lunch' dinner

Thursday, 21 November 2013
So, here's the problem.  You discover that the toastie you shared for lunch was more like 7pp per half rather than 4.  The chocolate yule log you shared was 5pp per half rather than your estimated 4.

You have two choices.  Either
a) You go with the planned dinner, which will take you 6pp over your daily allocation, either using your weeklies or mucking up the whole week
b) You do some kind of exercise to work it off
c) You re-write the dinner plans.

If you're me, you go with the latter and end up using a few bits and bobs in the fridge, make up something new and just about squeeze in to the daily allowance.  So, here it is: -

Stats: - 2 servings, 6 propoints each

Ingredients: -
One whole butternut squash
100g dry pasta shapes
Two shallots, finely chopped
Two garlic cloves, finely chopped
150g cherry tomatoes, halved
150g hot veg stock
4 teaspoons of parmesan
A handful of fresh sage

Set the oven to gas mark 4.  Prick the squash with a fork a few times and put in a roasting dish.  Put in the oven for 90 minutes.
(Alternatively, if you fancy doing battle with a squash, cut it up and boil for fifteen minutes)
Set to one side for ten minutes to cool and then scoop out the flesh, discarding the seeds.

Cook pasta according to cooking instructions.
Mist a separate pan, and fry the shallots for six or seven minutes at a medium heat.  Add the garlic and fry for a further minute.  Stir through the tomatoes, vegetable stock, butternut squash, sage and parmesan.  Stir well and continue to cook for about ten minutes, until the tomatoes are softened a little.

Drain the pasta and mix into the sauce.

