Chimichurri roasted butternut squash with grains and feta

INGREDIENTS:

2 x Butternut squash, exterior washed, dried, & cut into halves, lengthwise with seeds & pulpy insides scooped out

1 tbsp chimichurri mild

Salt & pepper, to taste

Filling:

2 Tbsp olive oil

1/2 cup cooked green lentils

1/2 cup bulgar wheat

1/2 cup cooked brown rice

1 tbsp chimichurri mild

2 cups chopped kale

2 tbsp pomegranate seeds

1 tbsp pumpkin seeds

40g feta cheese

INSTRUCTIONS:

Preheat oven (or air fryer) to 350F/180C/Gas mark 4 & line a baking tray with parchment paper.

Drizzle insides of squash with oil, chimichurri mild & season with salt & pepper.

Place on baking sheet & roast for 25 minutes or 15 mins in air fryer.

While squash is roasting, heat oil in a large skillet over medium-heat, add cooked green lentils, bulgar wheat, brown rice and chimichurri mild and pan fry for around 3 minutes.

Remove from heat & stir in pomegranate and pumpkins seeds.

Remove squash from oven. Fill with grain mix and then sprinkle over the feta cheese.