Lentil and Chestnut Stuffed Squash

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Christmas is just around the corner and the countdown is on. It’s time to try this delicious stuffed squash recipe, and get it onto your Christmas Day menu for a scrumptious burst of flavour - These stuffed squashes aren’t just delicious; they’re a blend of comfort and nutritional goodness. This is a super simple recipe, and one that you should all add to your Christmas spread this year.

I hope you enjoy 😋
Recipe -
Ingredients:
*4 small squashes
*2 tbsp olive oil
*Salt

Filling
*100g of brown lentils
*1 onion
*2 tbsp of oil
*2 garlic cloves
*1 sprig of rosemary
*1/4 tsp of nutmeg
*1 tsp of dried thyme
*100g pack of cooked chestnuts, chopped
*50g dried cranberries
*1/2 lemon juiced
*100g fresh spinach

Directions

*Preheat the oven to 190c.
*Slice the tops off the squash and scoop out the inside.
*Discard the inside but keep the squash tops.
*Rub oil around the squash on the inside, season and bake for 40 mins. Leaving the tops out of the oven for now.
*To make the fillings. Rinse the lentils. Then add the onion to medium pot with the oil and fry for 5 mins add the garlic, rosemary, thyme and nutmeg and fry for another minute.
*Add the drained lentils and stir well. Season then add 250ml of water or stock. Pop the lid on a simmer for 20 mins, then add the chestnuts, cranberries and spinach. Make sure you stir well so the spinach wilts, then add the lemon and season if needed.
*When the squash is ready, fill each one with the filling then drizzle over some oil and bake with the squash tops for another 15 minutes.