Courgette boats with tomato sauce

This is a super fun way to use up a spare courgette! Serves one with some leftover tomato sauce and takes approx. an hour to make.

Ingredients:
1 x courgette
3 x medium mushrooms, chopped finely
1/2 onion, chopped finely
1 x medium tomato, chopped finely
275g tomato sauce (I used half a jar of Sacla Italia dairy, gluten and wheat free bolognese sauce)
Olive oil
Salt & pepper

Method:
- Heat the oven to 200°C 

- Chop your courgette in half lengthways and carefully trim the hard top off of both sides, cutting into the courgette itself as little as possible

- Splash some oil over the surface and bake in the oven for 30 mins

- While the courgette bakes, heat a desert spoon of oil and fry the onion on a medium heat until lightly browned. Then add the mushrooms, chopped tomato and tomato sauce, lower the heat and gently fry

- When the courgette is ready, remove from the oven and allow to cool slightly. Then scoop out the soft middle of each side of courgette, creating a boat-like shape

- Chop the scooped-out courgette centres and stir into the tomato sauce

- Spoon the tomato sauce into the empty courgette halves and return to the oven for 15 minutes

- When ready, season the courgette boats and enjoy!