2 tbsp fresh parsley, chopped or seasonings of your choice
75g walnuts, toasted and finely chopped
Optional extra: 25g of chopped chorizo for added flavour!
Preheat the oven to 190°C, fan 170°C, gas mark 5. (Adjust to your own electrics if needed!)
Put the squash halves on a baking tray, skin-side down, and use a knife to score the flesh in a criss-cross pattern. Brush with olive oil, season with sea salt and black pepper and roast for 30-35 minutes or until softened.
In a pan melt the butter and add all the stuffing ingredients and cook gently for 10 mins on a medium heat.
Add the stuffing to the squash cavity and roast open in oven for 15 – 20 mins