1 Small Squash (I use whatever I can find in the shops. As a main course for one person you need something around 250g of squash - of course you don't eat the entire thing!)
30g Cooked chicken
1/2 Medium Leek
15g Cheddar cheese
1 stick Celery
1 pinch Dried Thyme (or a handful of fresh thyme leaves)
1 teaspoon Oil (I used coconut oil)
1 tablespoon Low fat Creme Fraiche
Clean and slice the leeks and dice the celery. Put both in a heavy based pan with the oil and cook gently over a low heat till the leeks are soft and the celery has started to look translucent (about 8 minutes)
Add the thyme, the cooked chicken (shredded or chopped up a bit) and a good seasoning of salt and pepper. Stir to mix well
Add the creme fraiche and cheese and stir through. Check and adjust the seasoning
Heat the oven to 160c. Cut the top off the squash and scoop out the seeds and pith. If you are feeling very frugal, apparently the seeds make a good snack dried in a cooling oven!
Fill the hollow of the squash with the stuffing and put on a baking tray. Replace the lid and cook in the oven for an hour or so till the squash flesh is really soft
Any left over filling can be added to pasta or to top a jacket potato (pop it back in the oven for 10 minutes covered in a little more cheese)
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