This versatile dish works with squashes, bell peppers or aubergines.
What you’ll need:
- 2 tablespoons butter
- 250g cooked rice
- 1 large onion finely chopped
- 150ml Happy Hedgehog Foods Lemon Vinegar Tsp
- Happy Hedgehog Foods chopped lemon garlic
- 100g mushrooms finely chopped
- Good pinch of salt
- Good pinch of ground black pepper
- 100g of grated mature cheddar cheese
- Chopped chive or cilantro for decoration
- Small squash
- 1 1/2 tablespoons olive oil
How to make:
- Heat the butter, and lemon garlic in a large saucepan over medium heat, add the chopped onions and cook until soft, then add the cooked rice.
- Gently stir until the rice begins to lightly brown. Slowly stir in Happy Hedgehog Foods Lemon Vinegar and lightly fry until the rice is cooked and coated.
- Remove from heat and add the chopped chives, and fluff with a fork.
- Heat oven to 190C.
- Cut the Squash in half, and remove the seeds and core.
- Rub the insides with a drizzle of olive oil and season with salt and pepper.
- Place on a baking tray and roast for 25 minutes.
- Remove from the oven, stuff with the lemon rice, and top with the grated cheese and return to the oven for a further 10-15 minutes or until cheese is nicely melted.
- Serve straight away, fantastic with focaccia or granary bread.
Winter time is the best time for the best choice of pumpkins or squashes!
