Stuffed Pimply Squash

There are many ways to stuff veggies, here is one recipe for inspiration.

INGREDIENTS
1 large pimply squash
½ - 1 cup of mushrooms
1 celery stick
3 tomatoes
1 onion
½ a capsicum
Parsley
Basil
Garlic
1cm cube of ginger
S&P
Thyme
Sage
Enough breadcrumbs for topping.
Small handful of crushed walnuts.

Method
·        Bake the squash, whole, in oven at 200c
·        Chop onion, garlic and ginger and fry in pan for 1 – 2 minutes
·        Finely chop the celery & capsicum, chop the mushrooms & tomatoes and add the lot to the pan.
·        Add the herbs and S&P
·        Stir and fry till soft and liquidy.
·        Remove the squash when it has cooked through (use a fork or knife to pierce it and see if it is tender).
·        Cut the squash in half lengthways and scoop out the seeds and stringy bits.
·        Fill the halves with the veggie and herb fry up, top with breadcrumbs and walnuts and place in oven.  Bake at 200c until top browns.

Variation:
Stuff it with other ingredients

Serving suggestions:
Serve on a bed of rice and top with a sauce of your choice.