Stuffed Flying Saucer Squash

Preheat oven to 400 degrees.

Cook cous cous.

Slice tops off squash and scoop out flesh and seeds, leaving a 1/4 inch border of flesh. Reserve flesh and seeds.

Rub outside and inside of squash shells with 1 tbsp extra virgin olive oil.

Roast squash shells for 10 minutes.

While shells are roasting, heat 3 tbsp olive oil in a large pan. Saute spring onion and shallot for about 30 seconds, or until fragrant.

Add squash flesh and seeds and cook for 5 minutes, or until very tender. Add cooked cous cous and black beans to pan and heat through.

Remove squash shells from oven and reduce temperature to 350 degrees.

Stuff shells with cous cous mixture. Top with shredded cheese. Bake for 20 minutes or until cheese just starts to brown.

Serve stuffed squash on small mounds of leftover cous cous mixture.