Roast Squash Stuffed with Lentils, Spinach and Goat's Cheese

Make roast squash stuffed with lentils, spinach and goat's cheese, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
One squash, about 800 g Butternut squash (Halved lengthways, seeds scooped out. Raw, peeled weight.)
200 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
100 g Spinach
70 g Soft goat's cheese
20 g Walnuts
8 g Olive oil
2 cloves, about 6 g Garlic
A few sprigs Fresh thyme
A pinch Chilli flakes
Ingredient notes on the recipe page.

METHOD
1. Score the cut faces of the squash, rub with half the oil, salt and the thyme and roast cut side up at 200°C for 45 minutes until a knife goes through easily.
2. Warm the rest of the oil with the garlic, add the lentils and chilli flakes, then the spinach, and cook until it wilts. Season.
3. Scoop a little of the squash flesh from each half into the lentils, fill the hollows with the mixture, dot with the goat's cheese and walnuts, and return to the oven for 15 minutes.
4. Eat from the skin.

Contains milk and tree nuts.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/stuffed-squash-lentils-goats-cheese

AI-generated images illustrating the recipe.

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