1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Halve the delicata squash lengthways and scoop out the seeds with a teaspoon. Pop the squash on a baking tray, cut-side up and bake for 20 mins. 2 Meanwhile, peel and finely chop the onion. Peel the garlic cloves and crush or finely chop them. Slice the cherry tomatoes in half.
2. Meanwhile, peel and finely chop the onion. Peel the garlic cloves and crush or finely chop them. Slice the cherry tomatoes in half.
3. Pour 1 tsp oil into a pan and warm to a mediumhigh heat. Add the onion, cherry tomatoes and garlic into the pan with a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till slightly softened and the tomatoes start to become pulpy.
4. Drain and rinse the borlotti beans, tip them into the pan and cook for a further 5 mins, stirring often, to warm through. Meanwhile, pick the oregano leaves off their sprigs. Add the oregano to the pan. Grate in the lemon zest and crumble in the feta. Stir, then remove from the heat.
5. When the squash halves have had 20 mins in the oven, take them out. Fill each with the tomato and bean stuffing (save any extra in the pan for later). Return to the oven to roast for a further 20 mins, till the stuffing is bubbling and golden on top.
6. Meanwhile, pour the couscous into a heatproof bowl. Cover with 150ml boiling water. Cover the bowl with a plate and set aside to soak for 15 mins.
7. Finely chop the parsley, leaves and stalks. When the couscous is tender and has absorbed all the water, stir through the parsley.
8. Gently warm any leftover stuffing in the pan for a few mins. Divide the couscous between a couple of plates and serve with the stuffed squashes with any extra filling heaped up on the side, and lemon wedges for squeezing.