Step 1 Pre heat the oven to 200°C/180°C fan/gas mark 6.

Step 2 Start by cutting the squash lengthways and scooping out the seeds and soft surrounding to create a deep well. Place on an oiled baking tray cut side up, criss cross the flesh and drizzle a little oil and seasoning over the halves. Cover with foil and pop in the oven for 45 mins, until the flesh is tender.

Step 3 Heat the butter in a pan and gently sauté the onion for 2-3 minutes before adding the crushed garlic for a further two minutes.

Step 4 Turn the heat up and add the sausage meat for 3 mins, digging into it with a spoon or fork to break up into crumbs as it cooks.

Step 5 Turn the heat down and add the red lentils followed by the stock. Cover with a lid and cook over a low to medium heat for 25 minutes until the lentils are cooked through. Stir through the thyme leaves, black pudding and seasoning.

Step 6 Fill the cooked squash halves and return to the oven, uncovered for 15 mins.