Stuffed butternut squash – repeat from March 2015!

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This is an easy dish and I use quick-cook rice that comes in a pack (such as Uncle Ben’s).  I just cut the squash in half, scoop the middle out and roast on 200 degrees celsius until soft.

To a pan I add olive oil, diced onion, celery, red peppers and mushrooms and stir until soft. To this I add raisons, flaked almonds, vegetable stock and the quick-cook rice. Once the squash is cooked, I scoop the rice mixture into the mixture, put under the grill for a few minutes until hot, remove and then scatter a pinch of chilli flakes, a drizzle of lime juice and some fresh coriander on the top.

 

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