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Lemon Rice Stuffed Pumpkin Squash

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:

  1. 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.
  2. 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.
  3. Remove from heat and add the chopped chives, and fluff with a fork.
  4. Heat oven to 190C.
  5. Cut the Squash in half, and remove the seeds and core.
  6. Rub the insides with a drizzle of olive oil and season with salt and pepper.
  7. Place on a baking tray and roast for 25 minutes.
  8. 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.
  9. Serve straight away, fantastic with focaccia or granary bread.

Winter time is the best time for the best choice of pumpkins or squashes!

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