Stuffed Butternut Squash

• 2 small butternut squash, cut in half lengthways and deseeded
• 3 tablespoons olive oil
• 1 red onion, peeled and chopped
• 2 garlic cloves, peeled and crushed
• 1 red pepper, deseeded and diced
• 1 green pepper, deseeded and diced
• 1 (14 ounce) can cannellini beans, drained
• 1 tablespoon pesto sauce
• 7 ounces cherry tomatoes, halved
• 5 ounces low-fat soft cheese
• salt & freshly ground black pepper
• fresh herb, chopped (1 tbsp each of basil, parsley and chives)

1. Preheat the oven to 400˚F/Gas 6.
2. Brush the cut surface of each half of the squash with a little of the oil and wrap loosely in foil.
3. Roast for 30 minutes.
4. Heat the remaining oil in a pan and fry the onion and garlic for 5 minutes, stirring, until softened and beginning to colour.
5. Add the diced peppers, beans, pesto, tomatoes and soft cheese.
6. Season to taste and cook for a further 5 minutes.
7. Carefully remove the squash from the oven and unwrap from the foil.
8. Place on a baking sheet and spoon the vegetable and bean mixture into the squash.
9. Return to the oven for 20 minutes.
10. Serve hot, garnished with the chopped herbs.

butternut squash, olive oil, red onion, garlic, red pepper, green pepper, cannellini beans, pesto sauce, cherry tomatoes, lowfat soft cheese, salt, fresh herb

Taken from www.food.com/recipe/stuffed-butternut-squash-352131 (may not work)