Squash Stuffed with Apple and Raisins

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A tasty vegetarian dish, that can be a little fiddly to cook, but definitely worth the effort.


  • 1 medium butternut squash, halved and de-seeded
  • Low fat cooking spray
  • 2 tbsp olive oil
  • 1large long shallot, chopped
  • 1 large clove garlic, chopped
  • 120g basmati rice
  • ½ tsp medium curry powder
  • 300mlvegetable stock
  • 1 dessert apple, cored and grated roughly
  • 50g raisins
  • 40g  toasted pine nuts
  • 30g  Parmesan (or similar vegetarian hard cheese)
  • Large handful chopped fresh parsley
  • 100g low fat soft cheese with garlic and herbs


  1. Preheat the oven to 190C/fan oven 170C.
  2. Using a short, sharp knife and a teaspoon, scrape out a little flesh from each half of squash above where you removed the seeds (leave a 2cm thick edge). This will give you more room for the stuffing. Reserve the flesh and chop.
  3. Spray each squash half with low fat spray and wrap loosely in foil. Place in the oven for45 minutes or until very soft when pierced with a knife.
  4. Meanwhile, heat a large, heavy based nonstick pan with the olive oil. Add the onion and reserved chopped squash and cook for 8-10 minutes until starting to soften and colour.
  5. Add the garlic and cook for 1 minute more then stir through the rice and curry powder, mixing everything together well.
  6. Add the stock, cover and cook on a low heat for about 12 minutes or until the rice is just cooked.
  7. Add the grated apple, raisins, pine nuts, Parmesan and parsley to the rice and stir together, seasoning to taste.
  8. Open the foil around the squash halves and divide the rice mixture between them.
  9. Dot each half with a tablespoon of the soft cheese.
  10. Bake uncovered for 15 minutes then serve with a large salad or steamed  vegetables.

Note: If you  have some rice mixture left over once you have stuffed them. Simply keep warm then serve on the side.

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