Stuffed Squash with Chicken & Farro

Ingredients

• 2 small butternut squash (1200 g)
• 14 oz (400 g) chicken breast
• 1 1/2 cups (300 g) cooked farro
• 1 onion (120 g)
• 3 garlic cloves (9 g)
• 2 cups (60 g) baby spinach
• 2 oz (60 g) feta cheese
• 2 tbsp (30 ml) olive oil
• 1 tbsp (6 g) ground cumin
• 1/3 cup (60 g) pomegranate seeds
• 2 tbsp (30 ml) lemon juice
• 1/2 tsp (1.2 g) black pepper

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Method

1. Heat the oven to 425°F (220°C). Halve the squash lengthways, scoop the seeds out, brush with half the oil and roast face down on a half sheet pan 25 minutes, until a knife slides into the neck.
2. Dice the chicken and brown it hard in the rest of the oil with the chopped onion, adding the garlic and cumin for the last minute.
3. Wilt the spinach through, fold in the farro and the pepper, and take the pan off the heat.
4. Turn the squash over, scrape a little flesh into the filling and pile it into the hollows.
5. Crumble the feta over and bake 10 minutes more, until it colours. Squeeze the lemon over and scatter the pomegranate seeds on.