Heat the oven to 200C/fan 180C/gas 6. Cut the squash in
half and scoop out the seeds then cut criss-cross patterns
over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over the
flesh. Bake for about 30-40 minutes until the flesh is tender.
To make the filling, put the courgette, pepper and onion in
a roasting tin and drizzle with 1 tbsp olive oil. Season and
roast for about 20-25 minutes until tender and starting to
brown at the edges. Add the cherry tomatoes and pine nuts
and cook for another 10 minutes.
Mix the breadcrumbs, parsley and parmesan. Arrange the
roasted vegetables and goat’s cheese in the squash halves,
scatter with the breadcrumb mix and bake for a further 10
minutes or until golden and bubbling.