Michael and Rachel's

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Baked Stuffed Squash

Updated: 25 Apr 2015

Ingredients

  • 1 small squash
  • Salt, pepper, garlic oil
  • 1 onion
  • 2 celery sticks
  • 1 red pepper
  • Thyme
  • 2x portions rice
  • 400ml vegetable stock
  • 3 rashers bacon or pack pancetta
  • 1 tbsp fresh parsley

Method

  1. Preheat the oven to 200C. Halve the squash and scoop out the seeds. Drizzle with garlic oil and season with salt and pepper. Roast for at least 1 hour, may be longer depending on the size of the squash. It should be golden and starting to char at the edges; you should be able to prick it easily with a fork when it’s done.
  2. Meanwhile, finely chop the onion, celery, red pepper and thyme and cook until softened and golden. Stir in the rice and season, then stir in the hot stock and cover with a lid. Cook at a low heat according to the timings on the packet.
  3. Fry the bacon / pancetta until golden, then stir through the rice. When the rice is cooked, add the parsley (just before serving).
  4. Remove the squash from the oven and fill with the rice mixture.