Serves: 2 (or can easily be doubled)
Mushroom, Olive & Pine Nut Stuffed Squash
Ingredients
2 mini squash (choose gem or acorn)
2 tablespoons olive oil
1 onion, died
1 clove garlic, crushed
100g mushrooms, diced
½ courgette, diced
50g dried cranberries
2 tablespoons rolled oats (gluten free)
4 tablespoons Fragata Black Olives, drained and halved
2 tablespoons pine nuts
Fresh sage, chopped
Salt and black pepper, to season
Method
1. Preheat the oven to 200 degrees C. Cut the tops off the squash and scoop out the seeds. Using 1 tablespoon of the oil, brush the cavities with a little oil inside and on top. Place on a baking tray and roast for 20 minutes.
2. Meanwhile heat the other tablespoon of oil in a small pan and add the onion and garlic. Cook gently for about 5 minutes. Add the mushrooms and courgette and continue cooking for 5 minutes.
3. Stir in the cranberries, oats, olives, pine nuts, sage and seasoning and heat through.
4. Remove your squash from the oven and stuff each with the filling to reach the top. Return to the oven for a further 10-15 minutes until golden, soft and cooked through. Now serve and enjoy!
Products used:
Fragata Black Olives.
Recipe developed by Pamela Higgins of www.SpamellaB.com
For more recipes ideas visit www.fragata.co.uk