Stuffed butternut squash - serves 4

This is a very tasty yet simple supper dish, and is perfect served with a green salad.

INGREDIENTS:

• 2 whole butternut squashes
• 1/2 tbsp olive oil
• 125g cous cous
• 1 vegetable stock cube
• 50g Feta cheese
• 4 cherry tomatoes
• 1/2 green pepper
• 6 black olives
• 1 tbsp chopped coriander
• 1tbsp lemon juice
• Butter

(1) Cut two whole butternut squash in half, and scoop out the seeds. Cut criss-cross patterns into the flesh.

(2) Brush with 1/2 tbsp olive oil and roast in the oven for 35-40 minutes (preheated to 200C).

(3) Prepare 125g cous cous - can use any type but I prefer plain for this recipe. Follow packet instructions, adding a stock cube to the boiling water.

(4) Chop up 50g of Feta cheese, 4 cherry tomatoes, half a green pepper, 6 black olives and  1 tbsp of fresh coriander. You can use other peppers and olives - however I like the variety of colour that these add to the dish!

(5) Stir into the prepared cous cous, and add 1 tbsp of lemon juice and a dollop of butter.

(6) Spoon the mixture into the squash and grill on a high heat for 5 minutes.

(7) Serve with a green salad.