Instructions: 1. Halve the squash lengthwise; remove seeds and strands. Preheat oven to 400F.

2.Arrange squash cut side up in a large non stick roasting pan. Brush with the oil and season generously with salt and freshly ground black pepper. Drizzle with balsamic vinegar and roast for 45 minutes until just tender and beginning to brown.

3. Meanwhile, put the onion, garlic, plum tomatoes, chickpeas, vegetable stock, tomato puree and (caster) sugar into saucepan. Bring to the boil, break up the tomatoes slightly and simmer for 25 minutes until thickened, stirring occasionally. Season to taste. Just before serving, stir in the baby spinach leaves and cook briefly, until just wilted.

4. Serve the squash with the sauce spooned into the cavity and toward the stem end.

Description: "Butternut squash half filled with chickpeas and spinach in a tomato sauce"

Cuisine: "Vegetarian"

NOTES : Tested 2001-12: Halved the recipe; substituted an acorn squash; punctured the whole squash and microwaved it on HIGH for 4 mintues. Let it stand for 3 minutes. Sliced and cored. And proceeded as directed, shaved the time down to 30 minutes for the squash and for the sauce so that it all came out even. RESULTS: The balsamic glazed roasted squash was ambrosia! We tried this combination before in stews. This dish was a delight of individual layers of flavors. The spinach wasnt needed. Best served in a side salad with pear slices. The photo resembles the dish but is more styled and glazed than possible.

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