Roasted Squash with Sausage Stuffing

Preheat the oven to 200°C

Prepare the squash - cut it in half lengthways with a large, sharp knife and using a spoon, scoop the seeds out and discard. Lightly score the flat sides of the squash.

Drizzle a little oil over the squash, add a sprinkle of salt and pepper and roast flat side down for 40 mins until tender,

As the squash is roasting; sauté the sausage meat, bacon and white pudding in a little oil, breaking up the sausage meat with a wooden spoon, until browned. Remove from the pan and set aside.

Add the butter, onion, garlic and ginger and cook for 5-10 mins on a medium heat then add the sage and breadcrumbs and add the meat back into the pan. Stir through the lemon zest and remove from the heat.

When the squash halves have cooked and are tender enough, use a fork to roughly shred the squash, keeping the skin intact. Spoon the stuffing on top of the squash and grate the parmesan on top.

Place the stuffed squash back into the oven and cook for another 5-10 minutes until the parmesan has browned.

Sprinkle chopped parsley over the top and serve with a green salad.