Squash with rice, sage & goat's cheese

Method

• step 1

  Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.

• step 2

  Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the rice and fry for 1 min. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.

• step 3

  Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.

• step 4

  Stuff the squash with the filling, top with remaining sage leaves and cover with foil.

• step 5

  Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.