Squash Stuffed Herby Fennel Rice and Pesto

Name: Squash Stuffed Herby Fennel Rice and Pesto
Cuisine: European, Italian, Mediterranean
Ingredients: 1 medium squash or pumpkin; 2 tbsp olive oil; 1 large red onion chopped; 2 tbsp olive oil; 4 cloves garlic sliced; 1 small fennel bulb sliced finely; 125g cooked rice of choice; Juice 1/2 lemon plus zest; 1/2 tsp fennel seeds; Pinch chili flakes; 3 tbsp fresh thyme chopped; 1 tsp sea salt flakes; Black pepper; 50g hazelnuts; 30g Basil; 50g Pine nuts; 3 tbsp extra virgin olive; Juice 1/2 lemon; Pinch sea salt; 3 tbsp nutritional yeast; 50g water – more if you’s like it looser; Fresh thyme; Extra virgin olive oil; Sea salt flakes

Instructions

I created this lovely squash recipe last week. The first of the season and I its good one I think. Soft, tender and caramelising squash filled with a delicious mix of rice, fennel, thyme and crunchy toasted hazelnuts.Lovely autumnal flavours, made even more delicious with the addition of fresh basil pesto drizzled on top. I love to serve this with a fresh rocket salad or creamy hummus and fresh bread.Feel free to use any squash or small pumpkin - they all work really well for this recipe. I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

Updated at: Thu, 17 Aug 2023 00:13:32 GMT