Lentil stuffed squash
Ingredients
- 1 kg (2½lb) butternut squash
- ½ tbsp olive oil, plus extra to drizzle
- 400 g tin green lentils, drained and rinsed
- 75 g (3oz) vegetarian Lancashire cheese, crumbled
- 75 g (3oz) Greek yoghurt
- Large handful baby spinach leaves, roughly chopped
- ½-1 red chilli, to taste, deseeded and finely chopped
- Large handful fresh parsley, chopped
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