2 - SuperValu Butternut Squash
cut in half lengthways and seeds removed
1 - SuperValu Carrot
1 - SuperValu Chillies
red, deseeded and finely chopped
500gSuperValu Irish Beef Mince
1handfullSuperValu Mixed Baby Salad Leaves
2 - SuperValu Tomato
200mlSuperValu Tomato Passata
1 - Yellow Pepper
For the Garlic Yoghurt Dressing
0.5 - Lemon
1tspSuperValu Fresh Coriander
Preheat the oven to 180°C/gas mark 4.
Place the butternut squash halves on a baking tray, flesh side up. Drizzle with 1 tablespoon of olive oil and season with salt and pepper, then roast in the oven for 40 minutes, until nice and soft.
To prepare the filling, heat the remaining tablespoon of olive oil in a large pan over a medium heat. Add the onion and garlic and cook for 2 minutes, then add the mushrooms, carrot, yellow pepper and chilli and cook for a further 2 to 3 minutes.
Add the minced beef and cook for 5 minutes, until browned. Add the chopped tomatoes, passata, stock and spices and simmer over a medium heat for a further 4 to 5 mintues. You may need to include a little extra water if it looks too dry.
Remove the squash from the oven and carve out some flesh from the thicker part of the squash, then divide the beef mixture between the squash. Top with the grated cheese and return to the oven for 2 to 3 minutes, just until the cheese has melted.
To make the yogurt dressing, simply combine all the ingredients in a bowl and refrigerate until required.
Serve with a green salad and drizzle with the yogurt dressing.