I am feeling very sorry for myself, staying at home by myself on a Friday evening while the rest of HK is rocking out at the rugby 7s, especially since I just heard that the Red Hot Chilli Pipers are playing, who played at my wedding. This was 5 years ago mind, when they were less famous and more importantly, far cheaper! I would love to have gone to the 7s but my helper is on holiday so I don't have a babysitter and fear my 2 year old would dislike a stranger putting him to bed, so I decided to be the good mother that I am and stay in. God my FOMO is at cracking point!!!!! Get me a babysitter NOW!!!!!
So, here is my humble supper, a far cry from all the burgers and beer being consumed in the HK 7s village. GET ME THERE NOW! What is vaguely interesting about this photo is that I had difficulty getting a good shot as natural light was failing (the sun was setting) and my kids were fighting behind me. In the end, my 2 year old grabbed my iphone and took this very photo. It was far better than any of my attempts and a reminder that you really need to try and shoot from every angle to get a good shot. He could get lower down than me...
What you need:
1 large squash
Olive oil
Salt & pepper
1 cup cracked wheat/bulgar/couscous/quinoa/rice
1 onion
1 clove garlic
1 large tomato
1 chilli
2 anchovy fillets, finely chopped (optional - I was using up the ones I opened for the salsa verde earlier in the week)
Pinch cayenne
100g grated cheddar
1/4 cup freshly chopped coriander
Method:
Heat oven to 19oc.
Slice your squash lengthwise, scrape out and discard the seeds, then place on a baking dish. Season with salt and pepper and drizzle with olive oil. Bake for around 45 minutes until tender, depending on the size of your squash. They are variable.
While your squash cooks, prepare the stuffing. Cook your cracked wheat, rice or whatever you choose, according to the instructions on the packet, in some stock/bone broth if you have it, otherwise water is fine.
Chop your onion finely and fry it gently for around 7 minutes until soft. Add the minced garlic, chopped tomato, fresh chilli and anchovy. Taste for spice, and if you want it spicier, add the cayenne. Salt to taste.
Once your squash is tender, pile the stuffing inside, then top with grated cheese and return to oven for a few minutes until the cheese has melted. Top with freshly chopped coriander and drizzle with olive oil.
Serves 2 adults as a main course (except I ate alone and put the other in the fridge).