I had known it would be a busy month with three weekends out of town. I just hadn't counted on the stolen car really turning it into a horror month. We now find ourselves in the position of trying to find a new car so that we can go away on holiday at the end of the month. (And I hope there are no thieves reading this and deciding to find out house and break in while we are away . I couldn't bear it!)
I am sending this to Elizabeth's Kitchen Diary for her Shop Local blog event, that celebrates bloggers cooking with locally sourced food. The squash and leek came from the farmers market and the lemon from our backyard.
More stuffed recipes from Green Gourmet Giraffe:
- Mediterranean stuffed peppers
- Pumpkin stuffed with hominy and tomatillo stew
- Smoky lime peanut baked sweet potatoes
- Stuffed peppers with white beans and kale
- Tomatoes stuffed with guacamole
Squash Stuffed with Tex Mex rice and beans
An original Green Gourmet Giraffe recipe
2-3 small squash
Slurp of olive oil
1 large leek, washed and chopped
2 cups brown basmati rice, cooked
2 tbsp chipotle sauce
100g vegan cheese, grated
400g tin corn kernels, rinsed and drained
400g tin black beans, rinsed and drained
1 tsp lemon juice
Bake squash for about 1-2 hours at 180 C until they feel soft. Chop off the top and scrape out seeds.
Fry the leek for about 10-15 minutes until soft. Mix with the remaining ingredients and taste to check seasoning.
Stuff as much stuffing as possible into the squash and bake for about 1 hour at 180 C. If you have remaining filling, bake in a greased oven dish until top is crispy - possibly a bit less time then stuffed squash.
On the Stereo:
Together Through Life: Bob Dylan