Stuffed Acorn Squash

This would work equally well with other squashes such as butternut or pumpkins.

Ingredients:

2 medium acorn squashes

2 tablespoons of olive oil

a little sunflower oil

2 garlic cloves, crushed

1 leek, finely chopped

a thumb sized piece of ginger, finely chopped or grated

a handful of flaked almonds

1 glass of white wine (optional)

(roughly) a cup of rice

seasalt to taste

2 or 3 cups of water for cooking as needed

Cut the squashes in half, remove the seeds and rub them with the olive oil. Place on a baking tray and bake in the oven at 180C/360F for about half an hour. Meanwhile lightly fry the garlic, leek and ginger in the sunflower oil for a few minutes and then add the wine, almonds and salt. Add the rice with enough water to cover well and bring to the boil. Turn down and simmer until the rice is cooked, stirring occasionally and adding more water if needed. Once cooked pile the rice mixture onto the squash halves and bake for a further 20-30 minutes or until the squashes are tender. Nice with gravy and roast potatoes.