Squash With Rice, Sage & Goat's Cheese

1. 1

   Heat oven to 190C

2. 2

   Cut squash in half lengthways, then scoop out seeds and membranes.

3. 3

   Brush insides with a little oil and place in a roasting tin filled to 1cm with water.

4. 4

   Roast for 20-30 mins until almost tender when tested with a sharp knife.

5. 5

   Scoop out some of the flesh and roughly chop.

6. 6

   Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender.

7. 7

   Stir in the rice and fry for 1 minute Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.

8. 8

   Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.

9. 9

   Stuff the squash with the filling, top with remaining sage leaves and cover with foil.

10. 10

    Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through.

11. 11

    Stand for 5 mins before serving with a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.