Thursday, January 17

Bohemian Rhapsody in Squash

Gorgeous!  Filling, warming, spicy in a vaguely Moroccan way, a bohemian rhapsody of heat and satiety, this cave girl is v happy today (even with temperature stuck on minus 5 ) ;) Cooked this dish easily after work and there was enough here to feed all five of us although we added some green leafy veg for those chasing weight loss in favour of the squash casing.


1 organic (!) butternut squash

1 lb beef mince

6 rashers of bacon

1 stick celery

2 onions

3 tablespoons of cinnamon

2 tablespoons of balsamic vinegar (optional for topping)


Wash skin and cut squash in half and scoop out seeds.

Place each half face down in 1/2 inch of hot water in a large pyrex dish

Cook for 30 minutes at 180

Meanwhile in a large frying pan, cook the bacon til nice and crisp

Remove from pan and place to one side keeping the fat in the pan.

Fry up the diced onion and celery stick  in the bacon fat, add the mince and the cinnamon and cook til brown

Remove the cooked squash from the oven and when cool- ish, scoop out the warm squash til about 1/4 inch of casing left (er..sufficient to stuff and hold its shape)

Add the brown mince mixture to the bacon and the squash scooped out bit and mix together

Fill each casing and return to oven with some cheese on top if wanted and whilst you fry a little extra onion in the balsamic vinegar and left over mince mixture juices and fat, to give extra taste.

Remove from oven and top with onion and serve.

PS Enjoy!

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