Veggie Stuffed Pumpkin Or Acorn Squash

Serves 2

Wild rice is a nutritional grain rich in protein and carbohydrate with very little fat. In fact it is slightly better than most other cereals. It is unusual in providing Linolenic and Linoleic fatty acids which are mostly found in oily fish. It’s also high in potassium and phosphorus and an excellent source of the B vitamins: thiamine, riboflavin, and niacin.

This is food for the brain as well as the body and makes a tasty, good looking veggie dish that will satisfy the most devout carnivore.

175g / 6 oz mixed wild and white rice
2 heaped tbs raisins
2 tbs rapeseed (canola) oil
1 medium onion, very finely chopped
1 medium red pepper, finely chopped
1 medium green pepper, finely chopped
2 tbs pine nuts
Half a handful fresh parsley, chopped
2 small pumpkins or acorn squashes with the tops sliced off and all seeds removed by scooping with a spoon

Cook the rice until just tender – normally about 20 minutes, but look at packet instructions. Rinse and drain well.

At the same time, pour boiling water over the raisins and leave for 20 minutes. Drain.

Put the oil into a large frying pan or wok and gently sauté the onion and peppers. Tip in the rice and stir well, until covered with oil.

Add the raisins, pine nuts and parsley.

Stuff the mixture into the pumpkins or squashes. Put into a large baking tin and add about 2.5cm/ 1 in. of water.

Cover with foil and bake at 400F/200C for 40 minutes, until the pumpkin/squash flesh is tender.

Michael’s Tip

It doesn’t matter if you make too much stuffing – it’s great cold with a salad the next day or for a packed school lunch-box.