Stuffed butternut squash

1 Preheat oven to 200°C.

2 Slice squash lengthways in half, scoop out seeds and discard, score flesh and scoop out with a spoon (enough to create a cavity for rice mixture).

3 Spray pan with olive oil, heat and add leek and garlic, stir for 2 minutes. Add capsicum and squash, fry until softened.

4 Add mushrooms, stir for 2 minutes and take off heat. Add rice, cashew nuts, parsley, sage, thyme, lemon juice and currants. Season well with salt and pepper.

5 Pack the mixture into the squash halves and press together.

6 Spray squash with olive oil then wrap in foil. Bake for 1 hour, or until tender.