Stuffed Baby Squash
It is worth making the most of baby squash while they are in season. Use any varieties you can find and do not worry too much about choosing vegetables of uniform size, as an assortment of different types and sizes looks attractive. The baked vegetables can easily be shared out at the table. Serve with warm sun-dried tomato bread and a ready- made-spicy tomato sauce for a hearty autumn supper.
4 small squash, each about 350g/12oz
200g/7oz/1 cup mixed wild and basmati rice
60ml/4 tbsp chilli and garlic oil
150g/5oz/1 1/4cups grated Gruyere cheese
1. Preheat the oven to 190oC/375oF/Gas 5. Pierce the squash in several places tip of a knife. Bake for 30 minutes, until the squash are tender. Leave until cool enough to handle.
2. Meanwhile, cook the rice in salted, boiling water for 12 minutes, until tender, then drain. Slice a lid of the top of each squash and scoop out and discard the seeds. Scoop out and chop the flesh.
3. Heat the oil in frying pan and cook the chopped squash for 5 minutes. Reserve 60ml/4 tbsp of the cheese, add the remainder to the pan with the rice and a litter salt. Mix well.
4. Pile the mixture into the squash shells and place in an ovenproof dish. Sprinkle with the remaining cheese and bake for 20 minutes.