Wednesday, 7 September 2011

Stuffed Squash

For the stuffed squash

3 small squash
200g basmati rice, cooked for 5 minutes with 1 tsp salt, 1/2" cinnamon stick
3 green cardamon and 3 black cardamom.
1 tbsp sultanas
6 chestnut mushrooms, finely chopped and cooked in 1 tbsp oil
1/4 onion fried with 1/2 tsp turmeric, 1/2 tsp ground coriander, 1/2 tsp cumin then add 4 tbsp coconut milk.


Serves 6

Pre-heat the oven to 190C/375F/ gas 5

Halve and de-seed the squash, score the flesh and brush with oil, season with salt and pepper and place in the oven for 40 minutes.
Remove the spices from the rice.


Mix all the stuffing ingredients together, check the seasoning and spoon it into the squash, return it to the oven for 10-15 minutes.
 








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