The coin is a British 10p which is only a few centimetres across. These were seriously diddly squash. There was no way I was going to peel them! For a while they sat on my shelf looking decorative but eventually I decided to roast them whole and stuff them with bolognese.
I followed the instructions from my very helpful veg box people. I decapitated them and scooped out the innards with a melon-baller. Not as gruesome as it sounds! Then I brushed the inside with some olive oil and shoved them in a hot oven. These only took 15 minutes to cook. Then I filled them with some bolognese I'd had on the go in the slow cooker all day, topped with grated cheese and voila!