Roasted Whole Stuffed Squash

Servings: 2

Timings: 25 mins prep time & 45-60 mins cooking

This is a seasonal recipe and was also a leftover inspired recipe

It's easy to make and fun to roast a whole squash


1 squash

1 medium red onion

2 cups of Basmati rice

1 cups of black wild rice

2 lg tsp Zing Foods Paprika Spiced coconut oil

1 tbs dried cranberries

5 cooked chestnuts roughly chopped


Make some holes in the squash to avoid explosion during cooking! Then wrap in foil and bake in oven on medium to high temperature for between 45-60 minutes depending on the size of the squash

While this is cooking make the filling by cooking 1 cup of wild rice and 2 cups Basmati rice. Once the rice has nearly cooked, prepare the cranberries and chestnuts

Chop up the red onion and over a medium heat in a pan or frying pan combine with the paprika oil and let the onion soften for a few minutes. Add the cooked rice, dried cranberries and chestnuts

Once the squash is cooked, allow to cool but not completely, you want it to still be warm. Take off the top and scoop out seeds, use the flesh of the lid to chop up and add to the rice. Check seasoning

Now fill it with the warm filling, topping it off with a teaspoon of the Paprika Spiced oil to melt in