With a little bit of planning, a vegetarian diet can provide all the nutrients you need for a healthy pregnancy.

Your body requires a little more protein during pregnancy, and this is easily provided by a healthy varied vegetarian diet. However, take extra care to ensure you have an adequate intake of two nutrients that are particularly important during pregnancy – iron and calcium. Here are some tasty vegetarian recipes to inspire you.

Spaghetti with butternut squash and pine nuts

This recipe makes an easy vegetarian supper. Pine nuts are a fantastic source of vitamin E, and the squash contains lots of vitamin A. The easiest way to cook squash with minimal preparation is to cut it in half, scoop out the seeds and bake it in the oven or cook in the microwave. No peeling required!

Serves three

Ingredients
1 medium butternut squash, washed, halved lengthwise and seeds removed
40g rocket leaves
75g – 100g wholemeal spaghetti per person
75g pine nuts
1 clove garlic, crushed
2 tbsp extra virgin olive oil
Black pepper
Grated Parmesan cheese, to serve

Method
Place the squash in a microwave oven and cook on high for about 10 minutes until the flesh is soft (800W microwave, lower powered models will need longer cooking time).

Meanwhile cook the spaghetti according to the instructions on the packet. Mix the rocket, garlic and olive oil together in a bowl.

Lightly toast the pine nuts until just browned. When the squash is cooked, scoop out the flesh with a spoon and mix into the rocket and garlic.

Drain the pasta and stir in the squash mixture, sprinkle over the toasted pine nuts and serve at once with grated Parmesan.
Variation: non-vegetarian friends might like a little chopped crispy bacon sprinkled on top.