Sage, pine nut & rice stuffed squash
A colourful dish that can be made ahead of time and uses just six store cupboard ingredients
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 50 mins
Vegetarian
- Heat the oven to 200C/fan 180C/gas 6. Scoop the seeds out of the squash and cut criss-crosses in the flesh. Bake for 10-15 minutes until the flesh is becoming tender. Scoop out most of the flesh from each half, leaving a 2cm shell. Chop the scooped out flesh roughly.
- Heat a tbsp olive oil in a frying pan.Cook the garlic for 2-3 minutes then add the rice, sage, pine nuts and the chopped squash and season. Pile back into the shells, drizzle with more olive oil then bake for another 20-30 minutes until golden and tender.
PER SERVING
634 kcalories, protein 13.2g, carbohydrate 134.6g, fat 8.5 g, saturated fat 0.8g, fibre 5.2g, salt 0.05 g
Recipe from olive magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1775649/
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Ingredients
- 1 butternut squash , halved lengthways
- olive oil
- 2 garlic cloves , sliced
- 250g cooked rice
- a few sage leaves, chopped
- 2 tbsp pine nuts
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 50 mins
Vegetarian
Ingredients
- 1 butternut squash , halved lengthways
- olive oil
- 2 garlic cloves , sliced
- 250g cooked rice
- a few sage leaves, chopped
- 2 tbsp pine nuts
PER SERVING
634 kcalories, protein 13.2g, carbohydrate 134.6g, fat 8.5 g, saturated fat 0.8g, fibre 5.2g, salt 0.05 g
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16 January 2012
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21 April 2012
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