Stuffed butternut squash with tomato sauce

• 1 Butternut squash
• 200 g Polpa (Finely Chopped Tomatoes)
• 150 g Fresh spinach
• 150 g Ricotta
• 150 ml Cream
• 50 g Mozzarella
• 30 g Parmesan cheese
• 1 Small white onion
• 20 ml Extra virgin olive oil
• 1 Garlic clove
• Nutmeg
• Oregano
• Salt
• Pepper
• Parsley

Method

1. Cut the squash in half, take out the seeds, sprinkle it with salt, place it skin side up on a baking sheet, and bake for 30 mins at 374°F.
2. Finely chop 1 onion, 1 garlic clove, and 150g of fresh spinach. Fry the onion in a pan with oil, add the garlic and spinach, and let it simmer on low. Once it simmers, add 150 ml of cream.
3. Pour the mixture into a bowl and add 30g of Parmesan cheese, 150g of ricotta, and some nutmeg and mix. Once the squash is cooked, remove the inside using a spoon, add it to this filling, and mix well.
4. Pour 200g of Polpa (Finely Chopped Tomatoes) into a small bowl and season it with salt, pepper, oregano, and olive oil.
5. Fill the squash with the filling mixture, top with mozzarella cheese, cover with the seasoned Polpa (Finely Chopped Tomatoes), and bake in the oven for 10-15 minutes.
6. Chef tip: squash can be quite bland, so season it well with salt, pepper, and any other herbs or spices you prefer