Mushroom-stuffed squash rings

SERVES FOUR READY IN 1 HOUR 15 MINUTES

1 large butternut squash (or 2 small ones), peeled or unpeeled Low-calorie cooking spray 1 large onion, finely chopped 800g mixed mushrooms (we used chestnut, oyster and chanterelle), finely chopped 4 fresh sage leaves, finely chopped, plus 12 whole leaves 1 vegetable stock cube 25g plain porridge oats Boiled or steamed veg, to serve 1 Slice the squash into 12 thick rounds (1-2cm thick), scooping out and discarding seeds and pulp. Using a cookie cutter or a small knife, cut a circle from the middle of the solid slices to make large rings that look like the slices you deseeded earlier. Grate the circles you cut from the middle and set aside. 2 Spray a large non-stick frying pan with low-calorie cooking spray and place over a low heat. Add the onion and cook for 5 minutes, then add the mushrooms, chopped sage and grated squash and cook for 5 minutes. 3 Preheat your oven to 200C/ fan 180C/gas 6. Crumble the stock cube into the pan, stir well to make sure it fully dissolves and cook for 10 minutes. Stir in the oats and tip into a large bowl. 4 Arrange the squash rings on a large non-stick baking tray (you might need two trays) and fill them with the mushroom mixture, levelling the tops as neatly as you can. Spray with low-calorie cooking spray and roast for 30-35 minutes or until cooked through. 5 When the squash rings are nearly done, fry the whole sage leaves in low-calorie cooking spray for a couple of minutes. Divide the stuffed squash rings between plates, scatter over the sage leaves and serve with your favourite veg.