Serves: 2-3 Prep and Cooking: 1 hour 30 mins
- 500-700g squash
- 1 small leek
- 7-8 Brussels sprouts
- 2 cloves of garlic
- handful of coriander
From the cupboard:
- 50g rice
- cooking oil
- salt to taste
- ½ teaspoon paprika
- ½ teaspoon cumin
- soy sauce
- handful of raisins
- 30g cheddar
- Wash the squash. Cut the top off, setting it aside for later. Scoop out the seeds. Prick the squash with a fork from the inside and season with spices, crushed garlic and soy sauce. Set aside for the squash to soak in the flavours.
- Chop the sprouts in half and fry together with the chopped leeks in a frying pan for 5 mins. Add the rice and keep stirring. Add a bit of salt and boiling water (to half cook the rice, 1 part rice to 2 parts of water).
- Stuff the squash, adding layers of grated cheddar and raisins in between the stuffing. Leave a bit of space for the rice to cook. Add a bit of water inside the squash.
- Replace the top of the squash (like a lid), wrap the entire squash with baking foil and bake for about an hour.
Sprinkle with coriander to serve.
Recipe design and image by Pavlina