What you need:
2 butternut squash, halved length ways and de-seeded
2 tbsp olive oil
1 red chilli, de-seeded and finely chopped
300g bag baby spinach
Juice of ½ lemon
100g goat’s cheese, crumbled
2 tbsp pumpkin seeds
What you do:
Preheat the oven to 180 C/350 F/ gas mark 4.
Cut off the long halves of each squash and put the round halves on a baking tray. Drizzle with 1 tbsp oil and roast for 20-25 minutes.
.Meanwhile, peel the remaining squash and cut into cubes. Heat the remaining oil and fry the cubed squash with the chilli for 5-10 minutes, until tender. Stir in the spinach until wilted and season well.
Remove from the heat and stir in the lemon juice, cheese and pumpkin seeds. Remove the squash from the oven and preheat the grill to medium. Fill the squash with the spinach mixture and grill for 5 minutes, until the cheese has melted