1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash on a large baking tray with the cut side up. Mist with cooking spray and season with salt and freshly ground black pepper. Roast for 45 minutes to 1 hour, until the flesh is tender.

2

Meanwhile, make the stuffing. Brown the mince in a large nonstick frying pan over a high heat, using a wooden spoon to break up any lumps. Add the onion and garlic and cook for 5 minutes, until the onion starts to soften. Add the pepper, mushrooms and carrot and cook for a further 5 minutes.

3

Add all the spices and the chilli flakes, then crumble the stock cube over. Stir to combine and cook for 1 minute before adding the tomato purée, sugar and chopped tomatoes. Stir in 100ml cold water, reduce the heat to low and simmer for 10-12 minutes until reduced and thickened but still quite sauce-like.

4

Preheat the grill to high and remove the squash halves from the oven. When they’re cool enough to handle, carefully carve out enough flesh to make a deep well. Fill each squash with the stuffing mixture, top with the cheese and grill for 3-4 minutes until bubbling and golden. Serve garnished with the parsley.