Stuffed Squash

Method

Serves 8 · about 65 min

1. 1

   Cut the top of the squash and scoop out the middle. Chop in the food processor. In the food processor also chop the carrots, the onions and the mushrooms.

2. 2

   In a nonstick pan cook the chopped veggies with the stock cubes, the bouillon and the herbs for about 15 min.

3. 3

   Add the rice and combine gently. Continue cooking until all the liquid from the veggies is absorbed.

4. 4

   Remove from heat and stuff the squash. Preheat oven to 2000C. Place the squash in a nonstick ovenproof deep pan/ tray. Add the stock.

5. 5

   Cover and bake in the oven for about 30-40 min. Serve hot with soycream.