Stuffed Squash with Walnut and Beans

Step 1

Cut squash into 4 pieces and scoop out seeds and stringy bits with a spoon. Bake for about 40 minutes at 200°C/400°F.

Step 2

Meanwhile add walnuts, beans of your choice, sage, basil, chili, olives, garlic, lemon and lime juice, oil, salt and pepper to a food processor and pulse until roughly chopped. Make sure to leave texture.

Step 3

Spoon walnut mixture into the cavities of the squash and place back in the oven for 5 more minutes.

Step 4

Drizzle squash pieces with balsamic glaze and garnish with garden cress. Serve warm. Enjoy!