This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


  • 4 gem or small acorn squash
  • 1 teaspoon dried oregano
  • 1 level teaspoon coriander seeds
  • 1 to 2 dried red chilies, chopped, to taste
  • A pinch of ground cinnamon
  • 8 sun-dried tomatoes in oil
  • Sea salt and freshly gound black pepper
  • A large handful of arugula, washed and spun dry
  • Extra virgin olive oil
  • 1/2 a lemon
  • 9 ounces tasty crumbly goat's cheese or feta cheese


Serves: 4 servings


Preheat oven to 350F.

Slice off the top part of the squash, where the stalk comes out, leaving you with a lid for each (like taking the top off a boiled egg). Please do this carefully no slipping! Scoop out the seeds and discard them. Crush up all the herbs and spices in a mortar and pestle or Flavor Shaker until they're ground to a powder.

Drain the sun-dried tomatoes, reserving the oil. Drizzle a little of the oil into each of the squash and use your fingers to smear it round the insides. Season the inside of each squash with salt and pepper, followed by a sprinkling of the spice mixture. Finely chop up the sun-dried tomatoes and add these to the squash, giving each one a little mix around. Place the lid on top of each squash. Place in a baking dish and roast in the preheated oven for around 45 minutes to an hour, until the flesh inside is soft.

Take your squash out of the oven. I like to let them cool down for a little while I simply dress the arugula with a punch of salt and pepper, a drizzle of good extra virgin olive oil and a squeeze of lemon juice. Place a whole squash onto each of your four serving plates. Cut up the goat's cheese and place some on each plate. Serve with the dressed arugula and a teaspoon for scooping out the incredible flavors.