Stuffed Butternut

Ingredients:

1 Butternut Squash
4 Peeled Garlic Cloves
1 Cup Sweetcorn
Black Pepper to Taste
1 Cup Cooked Wholegrain Rice (brown rice)
1 Cup Crushed Saltine Crackers

Method:

1. Cut the squash in half length ways and scoop out the seeds.
2. Spray with olive oil spray, if desired, and cook on 200C (375 F) for 1 hour or until soft.
3. Meanwhile, peel the 4 garlic cloves and wrap in foil with a little olive oil.
4. Place in the oven with the squash to cook.
5. In a bowl, add cooked garlic, sweetcorn, pepper, rice and crackers.
6. Stir until well mixed.
7. Scoop out the flesh of the squash, leaving the skin intact.
8. Place in a separate bowl and mash well.
9. Stir the mashed squash into the other ingredients.
10. Spoon the squash mixture into the skins, and bake for another 10-15 minutes on 200C (375 F) .
11. Cool for 10 minutes before serving.