Mushroom, Olive & Pine Nut Stuffed Squash

14 January 2017

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!