Squash stuffed with zucchini and almonds

Ingredients

• 2.8 kg Small butternut squash
• 300 g Zucchini, grated
• 250 g Almonds, ground
• 2 clove Garlic, minced
• 2 tbsp Parsley, fresh, chopped
• 2 tbsp Olive oil
• 1/2 tsp Fine sea salt

Method

1. Cut squashes in half by length.
2. Scoop out the seeds and discard.
3. Brish the baking sheet with some oil and place the squash, cut side down on the tray.
4. Bake the squash for 30 minutes at 180C.
5. Remove and place aside to cool.
6. Heat the remaining oil in a skillet.
7. Add garlic and cook for 1 minute or until fragrant.
8. Add the grated and drained zucchinis and cook for 2 minutes.
9. Remove from the heat and stir in 3/4 of the almonds and 2 tablespoons parsley.
10. Season to taste.
11. Once the squash is cooled a bit, scoop out some of the flesh and chop finely.
12. Combine the squash flesh with the zucchini and fill the squash shells with prepared mixture.
13. Place the squash halves onto a baking sheet and sprinkle with remaining almonds.
14. Bake for 20 minutes at 200C.
15. Serve warm.