Preheat oven at 350F (180C)

Wash the outside of the squash and pat dry.

Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.

Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.

Roast for about an hour until soft.

Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash.

Continue to roast for about 10 minutes.

Remove, drizzle with olive oil, sprinkle with parsley and serve.

To serve: scoop out some flesh and top with some feta.