Serves: 2
Calories: 271 Calories
Another Fast Day was upon us and I had started to get a bit bored of the delicious, but frequently consumed, stir fries and curries and fancied something different. Then I was reminded how ‘healthy’ stroganoff was for you. I didn’t have enough mushrooms to do mushrooms alone but we did have a bag of prawns in the freezer (another 5:2 staple!) and a bag of spinach in the fridge.
Rice uses up too many calories for us (we prefer quantity as we have big appetites). We have been substituting normal rice with cauliflower rice which works really well with a curry but worried it might over-power the stroganoff too much if used here so I just went with butternut squash chips instead!
It was a delicious and filling meal and all for much less than 300 kcal. I did say, if I was to do it again, I’d perhaps use either less spinach (and more mushrooms if I had them) or perhaps I’d use asparagus instead. Stuart said he’d prefer more squash. I’ll leave it to you to play with it.
Ingredients:
110g of Raw Jumbo King Prawns
150g of Spinach
1 Medium Onion (finely chopped)
300g Butternut Squash (314g)
150g Button Mushrooms (148g)
1 Tbsp Smoked Paprika
2 Garlic Cloves
3 Tbsp Sour Cream
150ml Knorr Chicken Stock (Gel Pot)
Salt & Pepper
13 Sprays of Sunflower Oil Spray
Pre-heat oven to 200 degrees. Peel and chop the butternut squash into large chips (discarding the seeds and fibres). Spray a baking tray with oil spray (I used 4 sprays spread across the tray), place the chips on top spread out and spray the chips with the oil (again I used 4 sprays). I forgot but would recommend seasoning with salt & pepper before then baking for 25 minutes turning once.
Meanwhile, in a non-stick frying pan or wok, spray the pan with 4 sprays of oil and heat gently. Fry the onion for about 5 minutes until starting to soften, add the garlic and paprika and fry for a minute more. Add the Mushrooms with another oil spray and fry on a high heat for about 5 minutes stirring frequently. Add the prawns, fry for 1 minute stirring then add the stock. Bring to boil then cook for 5 minutes or until sauce thickens. Stir in spinach and wilt. Take off the heat and stir in the sour cream.
Serve with the butternut squash chips.
