Baked Squash with Rice, Raisin & Brussels Sprouts Stuffing


Serves: 2-3                                Prep and Cooking: 1 hour 30 mins


  • 500-700g squash
  • 1 small leek
  • 7-8 Brussels sprouts or 150g kale
  • 2 cloves of garlic
  • handful of coriander (optional)
  • Thyme

From the cupboard:

  • 50g rice
  • cooking oil
  • salt to taste
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • soy sauce
  • handful of raisins
  • 30g cheddar


  1. 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.

The Stuffing

  1. 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. Mix in the spices and thyme. Add a bit of salt and boiling water (to half cook the rice, 1 part rice to 2 parts of water).
  2. 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.
  3. 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 (optional).

Recipe design and image by Pavlina