Stuffed butternut

Preheat the oven to 200°C.

1 Put the butternut halves, cut side up, on
a large baking sheet.

Drizzle the oil over and roast for 30
minutes or until nearly done.

2 STUFFING Meanwhile, heat the oil
in a deep pan and fry the onion and garlic until fragrant. Add the mince and
fry until brown.

3 Stir in the spinach and lemon zest, then
stir in the stock pot and water.

Stir-fry until the spinach has wilted and the
sauce has thickened.

Season with pepper.

4 TO FINISH Use a spoon to remove
the seeds from the butternut halves and put the seeds on the baking sheet.

Season the seeds with salt and pepper and drizzle
the oil over.

5 Spoon the stuffing into the butternut halves.

Arrange the cheese on top (if using).

Roast the butternut and seeds for 10-15
minutes or until soft and the cheese has melted (if using).

Sprinkle the toasted seeds over and serve.