Squash Stuffed with Herby Fennel Rice and Pesto

Name: Squash Stuffed with Herby Fennel Rice and Pesto
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2 servings
Ingredients: 1 Medium squash or pumpkin; 2 tbsp Olive oil; 1 Large red onion; 2 tbsp Olive oil; 4 cloves Garlic; 1 Small fennel bulb; 125 g Cooked rice of choice; 1/2 Juice of lemon plus zest; 1/2 tsp Fennel seeds; 1 pinch Chili flakes; 3 tbsp Fresh thyme; 1 tsp Sea salt flakes; Black pepper; 50 g Hazelnuts; 30 g Basil; 50 g Pine nuts; 3 tbsp Extra virgin olive oil; 1/2 Juice of lemon; 1 pinch Sea salt; 3 tbsp Nutritional yeast; 50 g Water–more if you’d like it looser; Fresh thyme; Extra virgin olive oil; Sea salt flakes

Soft and caramelising squash filled with a delicious mix of rice, fennel, thyme and crunchy toasted hazelnuts. Lovely autumnal flavours.

Prep

15m

Cook

Total

1h 15m

Ingredients

Method

Turn cooking mode on

Step 1

Pre-heat your oven to 180c.

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For

Medium squash or pumpkin

tbsp

Olive oil

Large red onion, chopped

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Squash,

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Fennel,

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Squash Stuffed with Herby Fennel Rice and Pesto

Soft and caramelising squash filled with a delicious mix of rice, fennel, thyme and crunchy toasted hazelnuts. Lovely autumnal flavours.

Prep

15m

Cook

Total

1h 15m

Ingredients

Method

Turn cooking mode on

Step 1

Pre-heat your oven to 180c.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

Medium squash or pumpkin

tbsp

Olive oil

Large red onion, chopped

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits