Serves 4

INGREDIENTS

4 whole gem squashes
225g/8oz/2 cups cooked whitelong grain rice
75g/3oz/1/1/2 cups sun-dried tomatoes in oil, drained and chopped
50g/2oz/1/2 cup pitted black olives, chopped
60ml/4 tbsp soft goat’s cheese
30ml/2 tbsp olive oil
15ml/1 tbsp chopped fresh basil leaves, plus fresh basil sprigs, to serve
yogurt and mint dressing or green salad, to serve(optional).

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Roasted Squash

Preheat the oven to 180°C/350°F/ Gas 4. Using a sharp knife, trim away the base of each gem squash and then slice off the tops. Using a

spoon, scoop out and discard the seeds.

Mix the rice, tomatoes, olives, cheese, half the olive oil and basil in a bowl.

Oil a shallow ovenproof dish with the remaining oil, just large enough to hold the squash side by side. Divide the rice mixture among the

squash and place them in the dish.

Cover with foil and bake for about 45-50 minutes, until the squash is tender when pierced with the point of a sharp knife or skewer. Garnish

with basil sprigs and serve with a yogurt and mint dressing or with a green salad if you like.