Roast Squash Stuffed with Lentils, Spinach and Goat's Cheese
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
A whole squash for two is a large dinner in volume and 494 kcal in practice, because squash is mostly water.
Goat's cheese and walnuts are 90 g of the total and account for 20 g of fat. They are also what makes it a dinner rather than a side.

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