Ok - this one’s for the intuitive cooks out there!
This recipe has no measurements, it's all made by sight, smell & taste. Try it! You need more - you chop more! Not tasty enough - add more salt or spice! You will soon use what the nature gave you to cook from the heart.
Squash are high in vitamins A & C, iron and riboflavin. These dapper little guys look cool; they come with their own caps! But at this time of year I would use zucchini, tomato, capsicum or eggplant.
For something different, pair squash with the warm slightly bitter cinnamon flavour, it complements the sweet flesh of the squash. Its seeds can be roasted simply with olive oil & salt for a nutritious little snack!
This recipe is inspired by my mum, who loves to stuff things (tomato and capsicum!), it's the Mediterranean heritage thing to do!
Squash Stuffed w Rice, Feta & Thyme
- Pre-heat oven to 180°c. Cut the top off each squash and scoop out the pulpy seed centre with a teaspoon.
- Heat oil in a small saucepan and cook onion & garlic until tender. Add rice and cook for a minute. Add a splash of wine and cook for a minute to cook off the alcohol. Take saucepan off the heat and cool. Add pine nuts, thyme, feta, cinnamon and season.
- Spoon the stuffing mixture into the squash. Transfer squash into a baking dish, add enough wine, stock or water to cover a quarter of the squash. Dissolve a little tomato paste in the liquid. Cover with foil and bake for 30-45 minutes or until tender.
*If squash isn't in season use zucchini, tomato, capsicum, eggplant or mushroom.
**Pine nuts can be toasted slightly in a dry pan.