Ingredients

The following ingredients have 6 Servings
  • B
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  • e
  • r
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  • S
  • q
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  • h

Instruction

  • <p>Preheat the oven to 180°C/350°F/gas 4. Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash. Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil. Peel, finely chop and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts. Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or until softened, stirring occasionally.</p> <p>Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Rub the skin of the squash with a little oil, salt and pepper, and if you’ve got them, pat on any extra herb leaves you have to hand. Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.</p> <p>Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings.</p> <p><strong>Changing courses</strong> This tasty squash also makes a delicious veggie side dish, in which case you should be able to feed about 10 to 12 people with this recipe.</p> <p>Calories 300kcal | Fat 8.9g | Sat Fat 1.3g | Protein 5.1g | Carbs 51.1g | Sugars 22.2g | Salt 1.2g | Fibre 6.5g</p>