Recipe

Serves:  4 people | Prep time:  20 minutes | Cooking time:  60 minutes

British | Lunch

Ingredients

• 2 x Butternut Squash
• 1 x onion
• 1 x courgette
• 2 x cloves garlic
• 70g sundried tomato
• 100g feta cheese – crumbled
• 1 x 220g sachet wholegrain and Quinoa
• 1 x heaped teaspoon paprika
• 40g grated Parmigiano cheese
• 30ml olive oil Sea salt and black pepper

Method

1. Preheat the oven to 200c/400f/gas 6

2. Cut the butternut squash in half lengthways

3. Scoop out the seeds and score the flesh with a sharp knife – make sure you don’t cut through the skin

4. Place the halves cut side down on a baking sheet and cook for 45 mins.

5. Meanwhile – peel and dice the onion. Sauté in the olive oil till soft but not browned

6. Peel and mince the garlic and add to the onion and cook a couple of mins

7. Put this mixture into a mixing bowl

8. Grate the courgette and add to the mix along with the wholegrain and quinoa

9. Chop the sundried tomatoes finely and add this and the crumbled feta cheese

10. Season with some salt and pepper and the paprika

11. Remove the squash from the oven and carefully scoop out the flesh – keeping a thin wall of squash in the shell – chop the flesh – add to the mix in the bowl

12. Stuff the shells with the mixture – sprinkle over the Parmigiano and bake for a further 15 mins