This looks AND tastes really good. Squash is super nutritious with lots of vitamins, beta-carotene and potassium. The 'stuffing' includes a good mix of protein, iron and fibre.
Ingredients (serves 2):
1 small butternut squash
1 tbsp light olive or rapeseed oil
1 small onion, chopped
1 red or yellow pepper, deseeded and diced
1 crushed garlic clove
50g button mushrooms, sliced
Half a pouch (250g) of ready cooked puy lentils
50g feta, crumbled
25g pine nuts
Heat the oven to 200 degrees (180 fan)
Using a sharp knife, carefully cut the ends off the squash so both ends are now flat
With the bottom end on the chopping board, cut the squash in half lengthways (careful!)
Scoop out the seeds with a spoon
Score the flesh making a criss-cross pattern.
Season with salt and pepper and then brush the flesh with half of the oil, bake in the oven for around 40-45mins
Meanwhile, heath the remaining oil in a heavy based pan and cook the onion and peppers for 5 mins.
Add the garlic and mushrooms, continuing to cook for another minute.
Stir in the lentils and remove from the heat.
Add the feta, pine nuts, season with salt and pepper and smoked paprika to taste
Once the squash is cooked, remove from the oven, then spoon in the stuffing mixture into the squash cavities.
Return to the oven and cook for 10 minutes.
Serve with salad, broccoli, asparagus or any other green veg you fancy!