If the thought of stuffed vegetables makes you recoil in horror at the memory of bad canteen food, you might be pleasantly surprised by this recipe. The addition of feta makes this dish really delicious. The stuffing mix also works well with other vegetables like peppers or big tomatoes. It can be prepped in advance so it’s an easy fix for a mid-week supper.
For 2 people and a little one you will need:
- 1 large butternut squash cut in half lengthways with the seeds removed (and the centre hollowed out slightly if necessary to make room for the stuffing)
- 4 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic sliced thinly
- 200 g wild rice (or basmati rice)
- 1 tbsp tomato puree
- 500 ml vegetable stock
- 1 handful fresh oregano (or 1/2 tsp dried oregano)
- 1 handful toasted flaked almonds
- 1/2 block feta chopped into 2cm chunks
Pre-heat the oven at 200 C. Fry the onion and garlic gently in half of the olive oil until they start to soften. Add the rice, stock, tomato puree and oregano and stir the mixture for a minute.
Put the lid on the pan and cook until all the stock has been absorbed (about 35 minutes). When the rice is done, stir in the feta and almonds.
Place the squash on a roasting tray and fill the two halves with the rice mixture, piling it high to fit it all in. (If you want, you can stop at this point and cook it at a later date – it will last a couple of days in the fridge).
Drizzle the rest of the olive oil over the top. Put a splash of water in the bottom of the roasting tray, cover with aluminium foil and bake for 40 mins. You can take the cover off for the last 10 minutes to crisp the top up. Delicious!
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