Lentilstuffed squash

Total cost

Although the squash takes a while to cook, it’s worth the wait and makes a hearty vegetarian dinner. SERVES 4 PREP 15min, plus cooling COOK about 1hr

• 1 butternut squash, about 1.1kg (2½lb)

• ½tbsp olive oil, plus extra to drizzle

• 400g tin green lentils, drained and rinsed

• 75g (3oz) vegetarian Lancashire cheese, crumbled

• 75g (3oz) Greek yoghurt

• Large handful of baby spinach leaves, roughly chopped

• ½-1 red chilli, to taste, deseeded and finely chopped

• Large handful of fresh parsley, chopped

1 Preheat oven to 200°C (180°C fan) mark 6. Halve the squash lengthways, scoop out seeds and discard them. Rub the oil over the cut sides of the squash, season well, then put cut-side down on a baking tray.

Roast for 45min, or until just tender.

2 Meanwhile, in a large bowl, stir together the remaining ingredients along with plenty of seasoning, setting aside a little of the chilli and parsley to garnish.

3 Remove squash from oven and leave to cool for 5min. Turn each half over carefully and scoop out a little of the flesh lengthways along the middle of each to create a shallow dip. Stir the scraped flesh into the lentil mixture to combine, then spoon half the mixture into the cavity of each piece of squash.

4 Roast for a further 15min or until the topping is piping hot and golden. Scatter over the remaining parsley and chilli. Divide each squash piece in two, then serve with a salad and some crusty bread.

PER SERVING: CALS 281; FAT 10g; SAT FAT 5g; CABS 36g