Stuffed Ambercup Squash

Take one Ambercup Squash from the garden nice and fresh

Cut him in half through his middle so you have a top half where he was previously attached to the vine and a bottom bit.

Slice off the botton bit so he sits in a oven dish do the same with the top bit.

Remove all his pulp/seeds

The stuffing is a vegatarin stuffing

Quorn mince
chopped onion
grated carrot
chopped celery if you love it
glass of red wine
tin of tomatoes all nicely chopped
fresh rosemary, sage, basil finely chopped
one chilli finely chopped with the seeds
paprika to taste
2 veggie stock cube's
cup of boiling water.

mix them up together then spoon it into the 2 halves of ambercup squash pour any remaining over the top then cover with a lid or kitchen foil.

Cook untill the squash is nice and tender when you stab it with a fork on Gas Mark 4


Remove lid/kitchen foil

Now sprinkle a good mature cheddar cheese over the top and pop back into the oven for another 5 minutes or untill cheese is melted.

Serve up with either a variety of garden veggies or with some homemade tomato and leek bread and salad.