Heat the over to 160 degrees Celsius (320 Fahrenheit)

Slice the heads off the squashes (keeping them as lids) and scoop out the seeds

Season each squash cavity with salt and pepper

In a frying pan, heat ½ a tablespoon of your oil

Fry the onions and garlic until translucent

Add the fennel and fry for 5 minutes

Add the turmeric and give it a good mix

Add the minced beef, season with salt and pepper and cook until the meat has taken some colour

Add the chopped apricots and pine nuts and cook for a couple of minutes

Fill each squash as tightly as you can and place the lids on top

Melt the rest of the oil and drizzle over the squashes, and sprinkle with salt and pepper

Place in the oven for 45 minutes or until the squashes are soft and tender

Serve hot on its own or with a large green salad or medley of steamed broccoli and green beans – or any other seasonal vegetable