Ingredients
• 2 red kuri squash
• 3 cloves garlic, minced
• 10ml olive oil
• 1 cup spinach, wilted
• 200g orzo
• 100g goat’s cheese, crumbled
• salt and freshly ground black pepper
• nutmeg
• extra olive oil for drizzling
Step by step:
Pre-heat oven to Gas mark 7, 200°C (fan) or 220°F (conventional).
Wash the kuri squash and cut off tops. Bake for 20-30 minutes. Remove from oven and scoop out seeds (discard) and as much squash flesh as possible (keep for later).
In a separate pan, bring water to a boil. Add orzo and cook for slightly less time than directed on the pack (it will cook further in the oven). Drain and drizzle with a little olive oil. Set aside.
Meanwhile, in a medium pan over low heat, soften garlic in olive oil for 10 minutes. Stir occasionally. Add the squash flesh and spinach, season with salt, pepper and a pinch of nutmeg. Stir on low heat for ten minutes for flavours to infuse. Add a scoop of the orzo cooking water and simmer gently. Add orzo and combine thoroughly.
Place squash in a baking tray, drizzle the inside of the squash with olive oil and season with salt and pepper. Alternate layers of orzo and squash filling with goat’s cheese. Top with cheese. Bake for 15-20 minutes, then grill for an extra five minutes to add more colour.
Words and images by Stella Pereira
Stella Pereira is a cook, cake designer and artist, originally from Portugal and now living in Cambridge.
Visit her website at www.littlecakepot.com
