Roasted Stuffed Butternut Squash

Squashes and Pumpkins are plentiful this time of year, so put them on your table! 

I made this recipe with Greek inspired ingredients, but the stuffing can be adapted to suit your taste buds and even made vegetarian by using lentils instead of meat.

Ingredients:
(makes 2 servings @ 6 WeightWatchers points each)

200g extra lean minced Lamb

50g Feta Cheese
2 Spring Onions, chopped

1 green Chillies, chopped
2 Tomatoes, diced
1 tbs fresh Oregano, chopped
1 fat Garlic Clove, chopped
Sea Salt and Black Pepper

Cut the Butternut Squash in half lengthways and scoop out the seeds (discard those).
With a spoon carefully scoop out some of the flesh from the Squash, leaving a small border all around.
Chop the flesh up into small pieces.
Make the Stuffing by combining the Mince with the Squash Flesh, Oregano, Chilli, Spring Onion, Garlic, Tomato and seasoning.

Fill the Butternut Squash with the filling and press down well. It may make a little bulge on top but that's fine.
Crumble the Feta cheese over the top and place into a baking dish.
Bake in a 200C oven for about 1 hour or until the Squash is soft and the stuffing is cooked through.

 
Looking at it now, this could be a meal as it is or cut in half to make 4 portions with some side dishes.