Dinner

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

Name: Roast Squash Stuffed with Lentils, Spinach and Goat's Cheese
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: One squash, about 800 g Butternut squash; 200 g Cooked lentils; 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

A butternut squash halved and roasted, then filled with garlicky lentils, spinach, walnuts and soft goat's cheese. 23 g of protein for 494 kcal.

Calories: 494kcal
Protein: 23g
Fat: 20g
Carbs: 58g

Per serving, makes 2. 20 minutes of work, then one hour in the oven. Published 8 September 2026.

Allergens

Milk
Tree nuts

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Butternut squashOne squash, about 800 g
Halved lengthways, seeds scooped out. Raw, peeled weight.
Cooked lentils200 g
Cooked weight, green or brown. A pouch is already this.
Spinach100 g
Soft goat's cheese70 g
Walnuts20 g
Olive oil8 g
Garlic2 cloves, about 6 g
Fresh thymeA few sprigs
Chilli flakesA pinch

Method

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.
Warm the rest of the oil with the garlic, add the lentils and chilli flakes, then the spinach, and cook until it wilts. Season.
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.
Eat from the skin.

Worth knowing

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.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.