Lentil stuffed squash

Name: Lentil stuffed squash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg (2½lb) butternut squash; ½ tbsp olive oil, plus extra to drizzle; 400 g tin green lentils, drained and rinsed; 75 g (3oz) vegetarian Lancashire cheese, crumbled; 75 g (3oz) Greek yoghurt; Large handful baby spinach leaves, roughly chopped; ½-1 red chilli, to taste, deseeded and finely chopped; Large handful fresh parsley, chopped

Although the squash takes a while to cook, it's worth the wait.

By The Good Housekeeping Cookery TeamPublished: 11 October 2013

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Food, Dishware, Ingredient, Serveware, Tableware, Cuisine, Dish, Plate, Meal, Baked goods,

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Yields:

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Ingredients

1 kg (2½lb) butternut squash
½ tbsp olive oil, plus extra to drizzle
400 g tin green lentils, drained and rinsed
75 g (3oz) vegetarian Lancashire cheese, crumbled
75 g (3oz) Greek yoghurt
Large handful baby spinach leaves, roughly chopped
½-1 red chilli, to taste, deseeded and finely chopped
Large handful fresh parsley, chopped

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Halve the squash lengthways, scoop out and discard the seeds. Rub the oil over the cut sides of the squash, season well, then put squash cut-side down on a baking tray and roast for 45min or until the squash is just tender.
2. Step 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. Step 3
  Remove squash from oven and leave to cool for 5min. Carefully turn squash over and scoop out a little of the flesh along the length of the middle of each half to create a shallow dip. Stir scraped flesh into the lentil mixture, then spoon half the mixture into the cavity of each squash.
4. Step 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 half in two, and serve with a salad and some crusty bread.

Per Serving:

Calories: 281
Fibre: 6 g
Total carbs: 36 g
Sugars: 13 g
Total fat: 10 g
Saturated fat: 5 g
Protein: 14 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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