Preheat
the oven to 200°C.
1. Put the butternut halves, cut
side up, on a large baking sheet. Drizzle the oil over and roast for 30 minutes
or until nearly done.
2. Stuffing:
Meanwhile heat the oil in a deep pan and fry the onion and garlic until
fragrant. Add the mince and fry until brown.
3. Stir in
the spinach and lemon zest, then stir in the stock pot and water. Stir-fry
until the spin-
ach has wilted and the sauce has
thickened. Season with pepper.
4. To finish:
Use a spoon to remove the seeds from the butternut halves and put the seeds on the
baking sheet. Season the seeds with salt and pepper and drizzle the oil over.
5. Spoon the stuffing into the
butternut halves. Arrange the cheese on top (if using). Roast the butternut and
seeds for 10-15 minutes or until soft and the cheese has melted (if using).
Sprinkle the toasted seeds over and serve