Instructions

1. Preheat the oven to 180°C. Slice the top quarter off the squash and scoop out the seeds. Put the squash a baking tray, brush the inside with little olive oil. Bake in the oven for about 25-30 minutes, until tender.
2. Meanwhile, cook the quinoa/ bulgur wheat/couscous according to the instructions on the packaging using vegetable stock instead of water.
3. Heat 1 Tbsp olive oil in a frying pan. Add the onion and fry on low heat until softened.
4. Finely chop the courgette or pepper and add to the onion with the garlic. Sautee under cover for about 5 minutes. Turn off the heat.
5. Add the herbs and the black olives and stir in the cooked quinoa/bulgar wheat/couscous.
6. Cut the cheese into small cubes, stir most of these into the vegetable mixture.
7. Take the squash out of the oven, spoon into them the mixture and top with the remaining cheese.
8. Return to the oven for a further 15 minutes, or until golden. Serve scattered with some herbs.