Pork and Squash Casserole ... low carb and so easy !

This is a quick to prepare autumn/winter warmer... although for those readers living in the southern hemisphere it could make a pleasing spring-time dish! 

Ingredients

Serves: 4 

2 tbsp. Oil

500g Pork Diced Shoulder
1 onion, chopped
200g butternut squash, diced
1 large carrot, sliced
500ml vegetable stock

Method

1. Preheat the oven to 180°C, gas mark 4. Heat 1 tbsp. of oil in a large flameproof casserole dish. Add the pork, cutting any larger pieces in half to ensure even cooking. Fry the pork for 5 minutes to brown and seal. Remove the pork with a slotted spoon and set aside. 
2. Fry the onion, squash and carrot in the remaining tbsp. of oil in the pan for 5 minutes. Pour in the vegetable stock, bring to the boil and simmer for 2–3 minutes, uncovered. 

3. Remove the dish from the heat, return the pork and season to taste. Cover and place in the oven for 35 minutes or until tender.

Per serving, as recipe above:

9.5g Carbs 19.5g fat 27.7g protein

From an original recipe idea here 

Delicious served with low carb mashed swede, or celeriac … 

Did you know, butternut squash is one of the most nutritious and healthiest vegetables you can eat, with a rich array of vitamins, minerals and antioxidants as well as significant amounts of digestive fibre. It not only tastes great, it is also low in calories, yet surprisingly filling. Many people would do well to replace fattening potato products with the far healthier and nutritionally superior butternut squash ... find out more here

flowers with an Autumnal colour theme,

they look nice on the table ...

You will find a variety of articles/recipe ideas, within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan