Serves 2
Ingredients
1 Medium size butternut squash (s) (0pp)
1 Tsp Olive oil (2 syns/2=1 syn per person) (1pp)
120g Sainsbury’s Golden vegetable savoury rice (2pp per person)
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.
Cook rice as per instructions on packet.
Remove squash from oven; add rice to one half, Season with S & P
Return to the oven & cook for a further 10 mins, serve while hot.
