Lemon Rice & Feta Stuffed Squash
- Helen
- Nov 8, 2017
- 2 min read
Now I'm not 100% sure as i've had to google but I think I picked up a Carnival squash a few weeks back at the supermarket (in a squash variety bin) mostly because it looked so cute and interesting. Spent the next couple of weeks deciding what to make it into as a soup seemed like a bit of a waste of the stripy outer. Finally decided to stuff using some nice lemony rice with feta cheese. You could definitely cook all of this in the instant pot at once and then combine but as it was my first go I cooked the squash first and then the rice, combined and then put into the oven. The left over rice kept me going for two delicious lunches at work as well! If you want to make this either Vegetarian or Vegan substitute out for the appropriate cheese
Ingredients
1 Carnival squash or similar variety
1.5 cups or 300g Long Grain Rice
2.5 cups or 600 ml Vegetable or Chicken Stock
One Long Shallot or medium onion chopped
2 Cloves of Garlic minced
Zest of 2 Lemons
Juice of 1 Lemon
1 tsp Cumin
1 tsp Tumeric
Half a handful of chopped fresh mint or 2tsp dried
1 tsp of Dried Oregano or fresh
100g Feta or crumbly goats cheese chopped
Method
Slice the Squash in half and place on the trivet in the instant pot with 2 cups of water in the bottom of the pot
HP for 5 minutes and NPR for 10
Take out the squash and Empty/dry the Instant pot
Turn on Saute mode (medium) and warm some the olive oil
Place in chopped Shallot and minced Garlic Cloves and stir until onion is clear
Add in the spices and fry for 3 minutes
Add rice and fry for 2 minutes until clear
Add stock, Lemon zest, Lemon Juice and Herbs and give it one good stir, place on lid and HP for 10 minutes
Open lid and add feta with a good stir
Spoon into the Squash and if you wish place in a hot oven 160 degrees for 20 minutes
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