Stuffed Butternut Squash Medit

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Butternut squash		1
Olive oil		1 tbsp
Salt		a little
Couscous		30g
Hot water for couscous		50ml
Courgette (small)		1
Tomato (small)		1
Black olives		8
Oregano		1 tbsp
Feta cheese		100g
Parmigiano reggiano		as required

Method

Cook

Cut the butternut squash in half lengthways and deseed. Drizzle olive oil on the cut surfaces and sprinkle with the salt. Roast in a preheated oven 200 ℃ for 30 minutes.

Leaving about 1cm deep flesh, hollow out the contents and chop finely. Soak the couscous in the hot water to soften.

Put the olive oil in a frying pan and stir fry the courgette cut into 5mm- 1cm slices.

Add the roughly chopped tomato and olives, hollowed out squash, couscous and oregano. Season with salt and pepper as you like.

Turn the heat off once it's cooked. Add the feta cheese cut to 1cm cubes and mix roughly. Stuff into the butternut squash halves and sprinkle grated parmigiano reggiano on top.

Bake for 15 minutes in an oven preheated to 200 ℃ to finish off.

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