Festive Stuffed Butternut Squash

Preparation

1. Preheat oven to 180c and line a baking tray with parchment paper.
2. Carefully cut the butternut squash in half, drizzle with oil and place both halves flesh side up on the baking tray. Place in oven for 45 minutes.
3. Meanwhile rinse the pearl barley and add it to a saucepan along with half of the vegetable stock cube.
4. Cover with water and cook on a medium heat for around 15 minutes stirring occasionally to ensure it doesn’t stick to the bottom of the pan.
5. In a separate saucepan on a medium heat sauté the red onion with balsamic vinegar for a few minutes before adding the mushrooms, sage, salt and pepper.
6. Add the spinach and let it wilt before taking the saucepan off of the heat.
7. Add the cooked pearl barley, sundried tomatoes, cranberries and protein powder along with a drizzle of water to combine. Put to one side.
8. Take the butternut squash out of the oven and leave to cool slightly before using a fork to carefully remove the flesh. Keep the flesh in the fridge and add to another meal.
9. Stuff either both squash skins with the pearl barley mixture or stuff one and add the other butternut squash half on top. Tie with some kitchen string.
10. Place back in oven for 15 minutes before serving with your favourite vegetables and all of the trimmings.