Stuffed squash

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A family favourite, fast.

Serves 4

Preparation time: 20 minutes

Cooking time: 20 minutes

• 4 large gem squash

• 400 g lean mince

• 15 ml olive oil

• 1 clove garlic, chopped

• 1 red chilli, chopped

• 250 ml frozen mixed vegetables

• 200 ml ready-made cheese sauce

• 250 ml grated Cheddar

1 Cut the squashes in half and cook in salted boiling water for 10 minutes or until tender. Remove from the water, drain and scoop out the seeds. Place the squash ‘cups’ in a roasting tray.

2 Heat the oil in a pan and fry the mince, garlic and chilli until fragrant and cooked. Stir in the veggies and season to taste with salt and pepper; put a lid on the pan and steam for 5 minutes.

3 Preheat the grill. Fill the squash cups with the meat mixture, top with cheese sauce, and finish with a sprinkling of cheese. Bake for about 5 minutes or until the cheese is bubbling. Serve with a large side salad.

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