Serves 2
Ingredients
1 Onion, finely chopped (s) (0pp)
1 Garlic, finely chopped (s) (0pp)
1 Knorr dark beef stockpot (1pp)
1 Medium size butternut squash (s) (0pp)
1 Tsp Olive oil (2 syns/2=1 syn per person) (1pp)
120g 5% beef mince (p) (2pp per person)
120g Sainsbury’s Golden vegetable savoury rice (2pp per person)
400g Chopped tomatoes (s) (0pp)
Bouquet garni
S & P
Method
Preheat the oven to 180C.
Cut the butternut squash in half, lengthways, scoop out the seeds. Using a spoon, scoop out the flesh until the sides are about 1cm thick, using a food brush, coat the inside of the squash with olive oil, place on an oven tray, cook for 30-40 mins until the squash has browned.
At the same time, in a frying pan sprayed with frylight, cook the onion & garlic for a few mins until the onion is soft.
Add mince, cook until browned, add stockpot, and mix well. Add tomatoes, bouquet garni, cook for 25 mins.
Cook rice as per instructions on packet.
Remove squash from oven; add rice to one half, mince to the other, remembering to remove the bouquet garni! Season with S & P
Return to the oven & cook for a further 10 mins, serve while hot.
