Cut the squash in approx. 7 cm large pieces. Hollow out them, but leave a little in the one end, which shall constitute the bottom.
Notch the squash flesh and mix it with finely chopped green onions and small pieces of the parma ham. Season with salt and pepper.
Whip the egg with a small fork and mix the squash flesh, the spring onion and the parma ham in the egg mass.
Place the squash pieces on a baking sheet with greaseproof paper and fill them with the egg mixture
Into the oven and bake for about 20 - 30 minutes. They shall have the great frying color on the top.
Strain and rinse the red lentils.
Tear the lemon peel thin off the lemon.
Take out the peas from the freezer and pour the boiling water over as they thaw. Rinse the melt the peas in ice-cold water afterwards. Flip lenses and the peas with the spinach leaves. Drizzle the salad with 1 tsp olive oil and 1 teaspoon lemon juice, garnish with lemon zest and sprinkle over a little salt.
💚PS. Would you like to have a vegetarian dish, you can fine drop the parma ham in the age of the squashes.