stuffed roasted squash

Directions

1. 1
   halve and deseed the squash.
2. 2
   Cut the flesh in a cross hatch pattern.
3. 3
   Put the chopped garlic in the hollow of the squash.
4. 4
   Roast in a moderate oven for 20-30 minutes, until soft.
5. 5
   Scoop most of the flesh out of the skin of the squash.
6. 6
   toast the pine nuts
7. 7
   mix the squash with the crumbled cheese and toasted pine nuts.
8. 8
   season with black pepper.
9. 9
   heat through in a moderate oven for 10-15 minutes.
10. 10
    grate fresh nutmeg over the top and serve.