In my humble opinion squash is such an undervalued vegetable, I personally adore it in all forms but my favourite way to eat it just has to be stuffed.
Mini Gourmand doesn’t like squash and Baby Gourmand is poorly at the moment so it was just myself eating so quantities in this recipe are to feed 2 without any sides (cooking 2 for 1 person means extra for lunch the next day).
To make my Cajun stuffed butternut squash you will need:
1 Butternut squash
100g Lamb mince (any mince will work but I think Lamb tastes better in this dish)
1/2 Courgette chopped
1 onion chopped
1 vine tomato chopped
1 Tablespoon of Cajun Spice mix (I use garlic powder, smoked paprika, black pepper, cayenne pepper, oregano and thyme)
Oil spray (I used coconut)
Preheat the oven to 180 degrees. Cut the squash in half and discard the seeds, pop on a baking tray and spray each half with oil. Bake in the oven until the squash is soft (It took mine 40 minutes)
In a pan cook the mince and onion until the mince is cooked through. Add the courgette and tomato and sprinkle in the spice mix. Cook until there is no liquid left and everything is soft.
When the squash is soft spoon it out making sure you keep the shell intact. Add the softened squash to the pan containing the mince and stir together well.
Separate the mixture between the two shells of the squash, top with cheese and bake until the cheese is melted.