1. Preheat the oven to 200degrees. Pat the squash dry. Add the squash to a lined baking tray with half the oil, the semolina and some pepper. Mix well. Put in the oven for at least half an hour until crispy, stirring every 10mins.

2. Place a large pan on a medium-high heat. Add the remaining oil and heat. Once warm, add the onions and garlic until softened. Add the orzo and stir for about 1 minute. Add about a quarter of the stock, stir and turn down to a low heat.

3. Allow the orzo to simmer away, gradually adding the remaining stock when the orzo is thick (in a similar style to risotto). You may need more or less liquid, but add enough for the orzo to soften. Once the orzo is al dente, add the peas & cream cheese and allow to cook for a few minutes with a lid on.

4. The squash should be cooked, so remove from the oven and mix half into the orzo. Put the spinach onto, add the lid and allow to wilt for a minute or two. Stir the now wilted spinach through the orzo. Season with pepper, and add a little extra water if needed to loosen to desired consistency.

5. Serve the orzo with some parmesan and the remaining squash onto.