Loaded Butternut Squash

Ingredients:

2 butternut squash, halved

1 can of chickpeas

Handful of mushrooms, chopped

1 red bell pepper, chopped

Handful of toasted pine nuts

1 tsp Garam masala

1 tsp cumin

1 tsp chilli powder

1 tsp paprika

Fresh coriander to serve

Method:

1. Halve both butternut squash and roast in the oven for 45 minutes
2. While that is roasting, fry the mushrooms and pepper in a frying pan, add in the spices and add the chickpeas until fully combined
3. When the butternut squash are cooked and softer, remove some of the middle, to allow room for the filling
4. Add in the mixture to the pocket and place back in the oven for about 25 minutes
5. Top with the pine nuts and coriander and serve

Serve and enjoy!