Stuffed Butternut squash

Ingredients - serves 2-4

• 2 Butternut squash

• 1 red peper

• 1 green pepper

• 1 pomegranate

• 2 tbsp coconut yogurt

• 2 tbsp balsamic glaze - I used Organico

• 800g Spelt

• 3 Tbsp hemp seed oil - I used Pipkin

• Salt and Pepper

Method

• Cook spelt following packet instructions

• Halve the butternut squash and take out the insides leaving a border around 2cm wide

• drizzle with 1 Tbsp oil and bake until soft (around 30 mins)

• Mix the chopped peppers, rest of oil, spelt and pomegranate (season with salt and pepper) together and then fill the butternut squash with this

• Bake for a further 10 minutes

• Drizzle with yogurt and balsamic glaze