Sue Bedford (MSc Nutritional Therapy)
Makes 2 portions – double up as required
2 squash of your choice
1 onion – chopped
1 tsp of olive oil or rapeseed oil
1 clove of garlic crushed
200g of chopped tomatoes (can be fresh or canned)
200g of haricot beans
A handful of fresh basil and oregano
Seasoning to taste
Optional (100g of grated cheese of your choice to sprinkle over the top)
Preheat the oven to 180 degrees C
Heat the oil in a pan and fry the onion until soft. Add the garlic and cook gently for a couple more minutes.
Add the beans and tomatoes along with the fresh herbs and a pinch of seasoning and allow to cook gently for 5 minutes.
Meanwhile, cut the tops off the squash and scoop out the seeds.
Spoon the tomato, bean and herb mixture into the squash (sprinkle with grated cheese if you wish) and place into the preheated oven for around 40 minutes.
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