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A lightly-spiced lamb and tomato mince with dried apricots and couscous for filling roasted butternut squash
1 Preheat oven to 190°C. Halve squash lengthways. In a baking dish, place squash halves, flesh side up. Pour 1 cup boiling water in the base of the dish. Season with pepper and spray with oil. Bake in the oven for 30-35 minutes, or until flesh is tender when prodded with a fork.
2 Meanwhile, prepare the filling. In a non-stick pan, heat oil over medium-high. Add onion and garlic and cook until softened. Add spices, lamb, dried thyme, salt and season with black pepper. Cook for a few more minutes until evenly browned. Add tomatoes, apricots, couscous and ¼ cup water. Cook for 5 more minutes.
3 Remove squash from oven and, holding the skin with oven gloves, scoop out most of the flesh, leaving a 1cm border. Add the flesh to the filling. Mix well. Line the baking dish with baking paper, return squash cases and divide the filling between them.
4 In a jug, combine passata with stock. Drizzle over the squash.
5 Bake filled squash for 15 more minutes. Serve garnished with fresh thyme.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 511 cal
Kilojoules 2140 kJ
Total fat 14 g
Saturated fat 5 g
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