Nutty brown rice and lentils with the sweetness of roasted squash and the richness of smoked cheese… such wonderful textures and depth of flavours!
Healthy and filling… a perfect veggie main or side dish… hope you give it a go!
Enjoy! X
1. Pre-heat oven to 200C
Ingredients
Instructions
2. Put the squash, skin-side down, on a baking tray and score the flesh in a diamond pattern with a knife, brush all over with 1 tbsp oil, season, then roast for 30 mins until tender
3. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and sauté for 2 mins then garlic, cook for another minute, stirring occasionally
4. Add the cooked brown rice and cooked lentils and combine well
5. Stir in the chopped herbs, remove from the heat and season to taste
6. Remove the squash from the oven and carefully scoop out most of the flesh, leaving a 1cm border. Chop the flesh and stir into the rice and lentil mix with the torn smoked cheese
7. Fill the squash with the mixture then roast for 15 mins until the cheese is golden and the squash is tender
8. Enjoy!