Mild and soft-skinned, these patty pan squash are a summer variety that really do look like little golden pies (or flying saucers). And their shape makes them perfect for stuffing. Patty pan skin is very tender and nice to eat, so eat it as you go, like you would with stuffed peppers. This recipe serves 6 people but feel free to stuff less peppers and use the rest of the filling to mix with some rice, fill a wrap or enjoy another way. You'll need: 1 onion, peeled & diced 1 red pepper, deseeded & diced 1 tsp smoked paprika 1⁄2 tsp ground cumin 1⁄2 tsp ground coriander 1 tsp dried oregano 250g cherry tomatoes, halved 1 sweetcorn cob 400g tin black beans, drained & rinsed 3-6 patty pan squash (depending on the size) 60g mature Cheddar, or other cheese of your choice Preheat oven to 180°C/Gas 4. Heat a little olive oil in a large frying pan over a medium-low heat. Add the onion and pepper and cook for 8-10 minutes or until the onion becomes soft and translucent. Stir in the spices and oregano and cook for one minute, stirring continuously. Add the cherry tomatoes, season with salt and pepper and cook for 8-10 minutes or until the tomatoes start to soften. Meanwhile, peel away the husk and silks from the sweetcorn cob. Stand it up on a board and cut downwards with a sharp knife to remove the kernels. Add the corn to the mixture and cook for 5 minutes, stirring occasionally. Then add the black beans and let the mixture simmer for a further 2 minutes while mixing everything. Taste and adjust seasoning if necessary. Prepare the squash by cutting the tops off and scooping out the seeds and a little of the flesh to make a cavity for the filling. Drizzle a little olive oil and a sprinkle of salt and pepper inside each squash and place them on a baking tray. Fill each squash with the mixture and bake for 25-30 minutes, or until the squash feels just tender and the tip of a knife can easily be inserted into the flesh. Remove from the oven, grate some cheese on top of each squash and bake for an extra 5-10 minutes, or until the cheese is melted and golden brown. Serve while hot. #LiveLifeontheVeg