Squash Stuffed with Herby Fennel Rice and Pesto | Rebel Recipes (2024)

• 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
• 125 g 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
• 50 g hazelnuts

For the pesto

• 30 g basil
• 50 g pine nuts
• 3 tbsp extra virgin olive
• Juice 1/2 lemon
• Pinch sea salt
• 3 tbsp nutritional yeast
• 50 g water–more if you’s like it looser

For the toppings

• Fresh thyme
• Extra virgin olive oil
• Sea salt flakes

• Pre-heat your oven to 180c.

• Cut off the top of the squash, then slice in half lengthwise. Scoop out the seeds and score the flesh.

• Pop on a baking tray and drizzle with olive oil.

• Roast for 45 -50 mins or until tender.

• Remove from the oven and allow to cool before scooping out the inner flesh. But make sure you leave a layer around the outside.

• Add the flesh to a bowl.

• Meanwhile, add the onion and olive oil to a pan and fry gently for 8-10 minutes until nicely soft and caramelised.

• Now add the garlic and fennel and cook for 5-6 minutes until soft.

• Now add the remaining ingredients plus the squash flesh and stir to combine.

• Dry toast the hazelnuts in a small pan, crush a little, then add half in.

• Cook for a further minute, then turn off the heat.

To make the pesto

• Add all the ingredients to a food processor and blitz to combine.

To serve

• Add the filling mix back into the squash outers.

• Top with pesto, more toasted hazelnuts and fresh thyme.