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1.
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Cut squash in half and bake in medium oven - Gas Mark 5 / 190 c / 375 f flesh side up for about 35 - 40 min, till a fork pierces the squash easily.
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2.
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Meanwhile heat oil and butter in a frying pan and add in the garlic.
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3.
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Saute/fry gently till soft, then add in mushrooms and cook till they are soft, but not mushy.
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4.
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Add in tamari and brandy to mix plus the creme fraiche and parsley and stir well.
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5.
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Scoop out the seed from the squash.
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Divide the mushroom mix into four and fill the squash.
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6.
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Sprinkle the top with the parsley or possibly coriander.
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7.
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Serve with the Terrine of Courgette and a mixed salad or possibly steamed vegetables.
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Terrine of Courgettes
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8.
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Preheat the oven to Gas Mark 6 / 190 c / 375 f and butter a 23 x 12 x 10cm loaf tin or possibly a 2 litre casserole.
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9.
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Heat 2 Tbsp.
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of extra virgin olive oil in a large, heavy bottomed frying pan and saute/fry the onion till tender over a medium - low heat.
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10.
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Add in the courgettes and the garlic, and saute/fry, stirring often, for 10 min over a low flame.
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Remove from heat.
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11.
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Beat the Large eggs in a large bowl and stir in the cheese, parsley, rice, thyme and sauteed vegetables.
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12.
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Add in salt and freshly grnd pepper to taste.
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Turn into the prepared baking dish.
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Sprinkle the breadcrumbs over the top and drizzle on the remaining Tbsp.
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of extra virgin olive oil.
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13.
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Bake for 40 - 60 min till hard, if cooked in a loaf tin it may take a little longer.
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If possible, it is better to use a Tian dish.
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Allow to cold for 20 min before serving.
