Roasted Butternut Squash Stuffed with Morrocan Spiced Pork

(serves 2/4)
Free on Red (if Apricots are counted as ½/¼ HExB), 3/1.5 Syns on EE

• 500g v lean pork mince
• 3 tbsp Raz el hanout
• 71g dried apricots, chopped
• 1 preserved lemon
• 1/2 medium butternut squash(es).

Cut the squash(es) in half length wise and scoop out all the seeds, nuke face down, half at a time, with a little water for 8 minutes per half. Drain any water off the squash and let steam dry.

Meanwhile dry fry the mince with half the spice mix, pour off any fat that appears then add the remaining spice, the apricots, lemon (chopped) and about 1/2 pt water. Bubble away until more or less dry.

Stuff the mince into the squash halves and cover with foil. Any extra mince mixture put into a small foil covered dish of its own.

Cook at 190C for about 15minutes.

Reheats in a microwave very well indeed.

On EE, Mince can also be bulked out with cous cous (make it up and stir it through the mince before stuffing the squash).