Stuffed Butternut Squash

Serves 4

2 small butternut squash, cut in half lengthways and deseeded

3 tbsp olive oil

1 red onion, peeled and chopped

2 cloves garlic, peeled and crushed

1 red pepper, deseeded and diced

1 green pepper, deseeded and diced

400g can cannellini beans, drained

1 tbsp green pesto

100g cherry tomatoes, halved

150g low fat soft cheese

Salt and black pepper

1 tbsp fresh basil, parsley and chives, chopped

Directions

Preheat the oven to 200c/400f/Gas 6.

Brush the cut surface of each half of the squash with a little of the oil and wrap loosely in foil. Roast for 30 minutes.

Heat the remaining oil in a pan and fry the onion and garlic for 5 minutes, stirring, until softened and beginning to colour.

Add the diced peppers, beans, pesto, tomatoes and soft cheese.

Season to taste and cook for a further 5 minutes.

Carefully remove the squash from the oven and unwrap from the foil. Place on a baking sheet and spoon the vegetable and bean mixture into the squash.

Return to the oven for 20 minutes.

Serve hot, garnished with the chopped herbs.