Stuffed gem squash

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4 servings
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By Food24 November 03 2009
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Ingredients (12)

100.00 g rice
4.00 gem squash
500.00 ml stir-fry vegetables — frozen
30.00 ml oil
5.00 ml mixed herbs
2.00 ml chicken — spice
5.00 ml fish spice
2.00 eggs
65.00 ml milk
1.00 ml salt
1.00 ml freshly ground black pepper
20.00 ml margarine
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Method:

Preheat the oven to 180 ºC (350 ºF). Boil rice in salted water until done. Drain and set aside. Cut top off each gem squash at the stem-end to reveal pips. Reserve ‘lids’. Remove pips. Stir-fry vegetables in heated oil until just soft. Add mixed herbs, and chicken and fish spice. Spoon into squashes. Beat eggs and milk together and season with salt and pepper. Pour egg mixture over vegetables in squashes. Dot with margarine. Replace squash lids and wrap each squash in aluminium foil. Bake for 45 minutes or until done.
Serves 4.



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