Lentil stuffed squash

Name: Lentil stuffed squash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.1 kg (2 1/2lb) butternut squash; 1/2 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; 1/2-1 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 GH Kitchen TeamPublished: 11 October 2013

Jump to recipe

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

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Ingredients

1.1 kg (2 1/2lb) butternut squash
1/2 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
1/2-1 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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time