Roast squash and stuffing

A gorgeous Sunday lunch for veggies and a tasty side dish for the carnivores in your life.
Serves: 2 • Prep: 5 mins • Cook: 40 mins • Easy 
Cut the very top off the squash and set aside to use as a lid.

Cut the thinner section off* so you just have the rounder part left.

Scoop out the seeds and fill with stuffing or haggis. Put the top back on, and wrap loosely in foil.

Roast at 170C for about 40 mins then remove the foil and give it another 20 mins to brown.

Serve with green vegetables.

*Peel and roast the narrow bit that you cut off and use it in salads or soups.
Nutrition info
Squash is fantastic for anti-inflammation. Inflammation happens inside the body in the vessels and gut, just as it does on the outside when we injure ourselves; just because you can't see it doesn't mean it's not there, it is and it precedes some serious illnesses. We should all pay far more attention to preventing inflammation and eating more squash is a tasty way to do it, especially as it also provides vitamin A for healthy eyes and vitamin C for immunity and skin health.

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I would much rather devour a piece of well-seasoned squash.
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