Hasselback squash with crispy chickpeas & feta

Preheat your oven to 200°C/fan 180°C/gas 6.

Cut the squash in half lengthways and

1 large butternut squash scoop out the seeds. Place on a

Low-calorie cooking spray chopping board skin side down and use a

sharp knife to cut horizontal slits across

2 x 400g cans chickpeas, drained

each half, as close together as you can,

and rinsed

stopping when you get two thirds of the

1 bunch raw beetroot, peeled

way down, so you don’t cut right through.

and cut into wedges Put the squash on your largest non-stick

2 red onions, peeled and cut into baking tray, spray with low-calorie

large chunks cooking spray and cook for 45 minutes.

3

1 tsp dried rosemary Meanwhile, put the chickpeas on

200g fresh spinach another large, non-stick baking tray,

40g reduced-fat Greek-style then spray with low-calorie cooking spray

salad cheese and set aside.

4

Drizzle of red wine vinegar When the squash has been cooking

for 45 minutes, add the beetroot,

Dried red chilli flakes, to serve onions and rosemary to the tray, and spray with low-calorie cooking spray. Return to the oven and place the chickpeas on the shelf below. Bake for 40-45 minutes, or until the beetroot and red onions are caramelised, the squash is crisp on top and the chickpeas are crispy and golden.

5

Put the spinach on a large serving dish, then toss through the chickpeas, beetroot and onions so the spinach softens a little. Carefully cut the hot squash in half lengthways (scissors are good for snipping the skin), then arrange on top of the veg and scatter over the cheese. Sprinkle over a little vinegar and some chilli flakes. Season to taste and serve.