What's that smell?

What a great idea for squash. I don’t care for it, but my son loves it. I’m always looking for a new way to incorporate it into dinner.

plasticlain:

This reminds me of a similar recipe I did with bell peppers. I can’t wait to get a nice big squash and try this out. Never thought to not cook the rice beforehand! From Jamie Oliver:

“First of all, soak your porcini for 5 minutes in 140ml of boiling water. Preheat the oven to 230ºC/450ºF/gas 8. Using a teaspoon, score and scoop out some extra flesh from the length of the squash.

Finely chop this flesh with the squash seeds and add to a frying pan with 4 lugs of olive oil, the onion, garlic, coriander seeds, chilli, rosemary and sun-dried tomatoes. Fry for 4 minutes until softened. Add the porcini and half their soaking water.

Cook for a further 2 minutes before seasoning. Stir in your rice and pinenuts, pack the mixture tightly into the 2 halves of the squash and then press them together. Rub the skin of the squash with a little olive oil, wrap in tin-foil, and bake in the preheated oven for about 1¼ hours.”