Stuffed onion squash

1. Preheat the oven to gas 7/220ºC/425ºF/190º fan assisted.

2. Halve the onion squash and scoop away the fibres and seeds. Put the pieces skin side down in a small roasting tin and brush with the olive oil, season with salt and pepper. Roast for 20 minutes.

3. After the squash has roasted for 20 minutes, tip the couscous into a bowl and pour in the hot stock. Cover with cling film for 5 minutes. Take off the cling film, and fluff up the couscous using a fork. Add the red peppers, halloumi and coriander, season to taste, and mix well.

4. Remove the onion squash from the oven and fill the squash halves with the couscous mixture. Top with a small amount of the grated Cheddar cheese and return to the oven for a further 20 minutes.

5. Serve with a green salad.