Sunday, 11 November 2007

Indy Is Stuffed

...and also makes very bad puns. In my defence, with this particular meal, I could also have joked 'Indy is squashed', which would have been even worse. And not really have made that much sense.


Following my movement to abolish cutlery, I'm taking the culinary revolution a step further today and expanding on the idea - as of now, I'm rejecting all crockery as well. No more plates; from this day forth I'm going to eat all my meals out of a halved butternut squash. Bwahahaha!

Alright, so I did actually eat this off a plate. But only because I was having lunch with my mother and she would have shouted at me otherwise (adults, hunh). But my big news of the weekend was that I actually got two letters offering me university places yesterday morning (!!!) cue much excitement and hysteria (the happy sort). So as a result, I've resolved that as soon as I go to uni next October, I'm going to make this very meal and eat it straight out of the halved squash. Outwitted!

...Aren't I just overflowing with teenage rebellion?

Photo Sharing and Video Hosting at Photobucket

Stuffed Butternut Squash
Adapted from Tesco HLC Magazine
Serves 2
Takes 1 hr 10 mins (mostly cooking rather than preparation though)
285 calories per serving.
9.3g fat per serving.

1 medium butternut squash
300ml vegetable stock
50g buckwheat (We couldn't find this, so used bulgar wheat, which worked just the same way. Bulgar and buckwheat will probably turn out to be the same thing now, or something. Apparently bulgar wheat is very cheap though, which is probably why we had it in X__X)
2 spring onions, finely sliced
40g broccoli, steamed (I just cooked it in a pan of water)
15g walnuts, chopped finely
1 tsp harissa paste (...didn't have any)
25g feta cheese, crumbled
1 tbsp fresh chopped parsley (used chives as my mum had thrown the parsley out)

1. Oven to 200C. Halve the squash horizonally and scoop out all the seeds and gunk from the bottom bit with a spoon, then place on a roasting tray (cut side up) and bake for 40 minutes, or until tender.

2. Meanwhile, boil the stock in a saucepan and add the buckwheat (or bulgar wheat). Cover and simmer for 30 mins or until tender (this took about 20 mins for me, but I don't know if that was because I used the different type of wheat).

3. Place all the other ingredients in a bowl and mix well, then add the wheat (the recipe says to drain it, but mine had absorbed all the water so that was unnecessary...) and mix together.

4. Read the Sunday papers for a bit until the butternut squash is cooked, or else make a pizza for your little sister's lunch, since she won't each anything remotely healthy. Then remove the squash from the oven and scoop out the middle flesh. Chop (or bash it with your spoon) and mix it with the other stuffing ingredients. Spoon it all back into the halves of the squash.

5. Return to the oven for another 15 minutes before serving. Phwoar! ♥

Photo Sharing and Video Hosting at Photobucket


Steph said...

This has inspired me to make a stuffed squash now. Thank you.

I'm going to have it for dinner tomorrow night. Probably post about it, take lots of know...the norm tehe.

Ill let you know how my version of stuffed squash goes.

Anna said...

Yayy, I hope it goes well! I'll keep an eye on your blog in case it turns up there ^__^ Thanks for commenting!