Prepare marinade for squash: blend garlic, ginger, cajun spice, reggae reggae sauce, olive oil and season. Roughly chop squash, coat in marinade and roast for 1 hour on 160-180 degrees C.

Take approx 20 mins to prepare ingredients for timing. Fry onion, garlic, ginger and grated carrot with cajun spice. Once aromatic and cooked add washed brown rice, peas and stock. Bring to boil then simmer for approx 30 mins until squash is done, rice fluffy and stock absorbed.

Correct seasoning to taste and mix chopped fresh coriander into rice and peas. Reserve some for garnish. Serve roasted squash on top of a healthy scoop of rice and peas.

Notes: try adding marmite to stock for extra meatiness, add butter to rice at the end for extra niceness or try swapping stock for coconut milk for an alternative.