- Heat the oven to 180°C,160°C Fan, Gas Mark 4.
- With a sharp knife, slice the tops of the squash off, scoop out the seeds and replace the lid. Season the flesh, transfer to a lined baking tray and roast for 25 minutes.
- Meanwhile, sauté the onion and garlic in a little oil and stir in the garam masala. Add the lamb and pepper. Season a little and cook for a few minutes.
- Pour in the coconut milk and bring to the boil. Add the cooked potato and simmer for a few minutes. Keep warm.
- When the squash is cooked, scoop out a little of the flesh and mix with the lamb filling.
- Stir in the spring onions and  herbs. Season, if required. Fill each squash with the mixture and scatter any remaining mix around on the tray. Cook for a further 5 minutes and serve with steamed broccoli.