How to make stuffed squash with salmon

What you need

• 1 medium squash (acorn or butternut)
• 2 salmon fillets, cooked or raw
• 1 onion and 2 garlic cloves
• 1 cup cooked rice or couscous
• Handful of grated cheese
• Fresh herbs, lemon, oil, salt and pepper
• Sharp knife, spoon, baking tray

Steps

1. Heat the oven to 200C (400F). Halve the squash lengthwise, scoop out the seeds with a spoon, and cut a thin slice off the base so each half sits flat.

2. Rub the cut sides with oil, salt and pepper. Set them cut side down on a lined tray and roast for 25 to 30 minutes, until a knife slides in easily.

3. Meanwhile, cook the rice or couscous and flake the salmon, taking out any skin and small bones.

4. Fry the chopped onion and garlic in a little oil over medium heat for about 5 minutes, until soft.

5. Mix the onion, salmon, rice, chopped herbs and half the cheese in a bowl. Season with salt, pepper and a squeeze of lemon.

6. Scoop some flesh from each squash half, leaving a wall about 1cm thick. Chop the flesh and stir it into the filling.

7. Spoon the filling into the shells, press it down gently, and scatter the rest of the cheese on top.

8. Bake for 15 to 20 minutes, until hot through and the cheese bubbles. Rest for 5 minutes before serving.

Tips and common mistakes

Questions

Can I use leftover cooked salmon?

Yes. About 200g of cooked salmon works well, and you can skip the cooking step and just flake it.

Can I prepare it ahead of time?

You can fill the shells up to a day ahead and keep them covered in the fridge. Add about 5 minutes to the final bake.

What can I use instead of rice?

Couscous, quinoa or even breadcrumbs all work. Keep the total amount similar so the filling still fits.

This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.