1

Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.

2

Using a small sharp knife and a spoon, scoop out some of the flesh from each half of the butternut squash and chop it finely.

3

Put the 2 halves of the squash into a roasting tin, cut sides up, and spray with calorie controlled cooking spray. Transfer to the oven and bake for 30 minutes, until just tender.

4

Meanwhile, spray a large saucepan with calorie controlled cooking spray and add the minced beef and pork, a handful at a time, until seared and browned. Add the onion and garlic and cook, stirring, for another 1-2 minutes. Tip in the canned tomatoes, then add the chopped butternut squash, tomato puree and herbs. Bring up to the boil, then reduce the heat and simmer for 20 minutes, without a lid. Season.

5

Remove the roasting tin from the oven and spoon the mince mixture into the butternut squash halves. Return to the oven and bake for a further 10-15 minutes. Serve, garnished with chopped parsley.