SQUASH WITH RICE, SAGE & GOAT'S CHEESE
Slow-roasted for maximum flavour this vegetarian main will thrill family and friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h25m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.
- Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the rice and fry for 1 min. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.
- Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.
- Stuff the squash with the filling, top with remaining sage leaves and cover with foil.
- Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.
Nutrition Facts : Calories 318 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium
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