I couldn't resist cooking this on my cedar wood baking plank to give just a hint of smokiness to the squash.
A small whole baby squash is a meal in itself and all you need for accompaniments are some sun-dried tomato bread and a spicy tomato sauce.
Serves: 4
You will need: 4 small squash about 350g each, 200g mixed wild and basmati rice, 60ml chilli and garlic oil, 150g grated Gruyere cheese.
1. Preheat the oven to 190°C/375°F/Gas 5. Pierce the squash in several places with the tip of a knife. Place the squash on a baking tray or oven plank and bake for 30 minutes or until the squash are tender. Leave to one side until cool enough to handle.
2. Cook the rice in salted, boiling water for 12 minutes or until tender, drain. Slice a lid off the top of each squash and scoop out and discard the seeds, also scoop out and chop the flesh.
3. Heat the chilli and garlic oil in a frying pan and cook the chopped squash for 5 minutes. ( Or, if using, transfer to the oven baking plank for extra smokiness and cook in the oven for a few minutes).
4. Reserve 4 tablespoons of the cheese and add the remainder to the pan along with the cooked rice, season. Mix well.
5. Pile the mixture into the squash shells and place in an ovenproof dish (or return to the oven baking plank). Sprinkle with the remaining cheese and bake for 20 minutes.
