Squash Stuffed with Bean Stew


2 tbsp olive oil

1 onion, finely chopped

2 cloves of garlic, crushed

400g/14 oz/2 cups canned tomatoes, chopped

400g/14 oz/2 cups canned haricot beans, drained

2 small squash

a handful of basil leaves

salt and pepper


1.Preheat the oven to 180°C(160°fan)/350°/gas 4.

2.Heat the oil in a saucepan and fry the onion for 5 minutes or until softened

3. Add the garlic and cook for 2 more minutes, then stir in the tomatoes and beans and season to taste with salt and pepper.

4.Cut the top off the squash, then scoop out and discard the seeds. Stir the basil into the tomatoes mixture, then spoon it into the squash and replace the lids.

5. Transfer the squash to a roasting tin then bake for 45 minutes or until a skewer will pass through the side of the squash easily.

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