Golden Stuffed Squash - Vegan Recipe Club

Ingredients

• Squash
• 2 small squashes (eg acorn, kabocha or small butternut )
• 3 cloves garlic
• Low-cal oil spray
• 1 large sprig of fresh rosemary
• Salt and freshly ground black pepper
• Filling
• 2 tsp olive oil
• 1 onion, finely chopped
• 10g/⅓3 oz dried mushrooms (porcini or mixed), eg Merchant Gourmet
• 90g uncooked wholegrains: Eg 70g/2½ oz long grain rice + 20g/¾ oz quick-cook wild rice. Alternatively, use a pre-cooked mixture, as above
• 500ml/18fl oz vegetable stock (reduce this if using the pre-cooked grain option – you’ll only need a couple of splashes of stock to heat through the wholegrains – about 60ml/¼ cup)
• ½ tsp chopped rosemary
• 2 tsp dried cranberries
• 1 tbsp pine nuts – omit these or replace with pumpkin or sunflowe seeds, depending on your allergy requirements
• 1 heaped tbsp fresh thyme leaves, chopped