The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Stuffed Onion Squash with Red Pesto Rice & Salad
Simmer shallot, red pesto, raisins and yoghurt with hearty brown rice to make an irresistible stuffing. Fill into golden-baked onion squash, rich in vitamins and minerals. A fresh green side salad for more veg. Finish with a scattering of crunchy pine nuts - and dinner is on the table.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g brown rice (brown rice (100%))
- 80g mixed salad leaves
- 1 garlic clove
- 20g raisins (Raisins, Sunflower Oil)
- 1 shallot
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 onion squash
- 4 radish
- 20g pine nuts
- 1 handful of fresh sage
Nutritional Information
Calories: 598
Protein: 13g
Carbs: 83g
Fat: 24g
Ingredients
- 1 shallot (use half)
- 1 garlic clove (use half)
- 4 radish
- 80g brown rice (use half) (brown rice (100%))
- 80g mixed salad leaves (use half)
- 2 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 20g pine nuts (use half)
- 1 handful of fresh sage (use half)
- 20g raisins (use half) (Raisins, Sunflower Oil)
- 1 onion squash (use half)
- 2 tbsp red pesto (use half) (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 603
Protein: 13g
Carbs: 84g
Fat: 24g
Stuffed Onion Squash with Red Pesto Rice & Salad
Simmer shallot, red pesto, raisins and yoghurt with hearty brown rice to make an irresistible stuffing. Fill into golden-baked onion squash, rich in vitamins and minerals. A fresh green side salad for more veg. Finish with a scattering of crunchy pine nuts - and dinner is on the table.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Make the squash 'bowls'; remove the squash stalk, then halve lengthways, discarding the seeds. Place onto a lined baking tray and drizzle with 1 tsp oil. Roast for 25-30 mins, until soft and golden brown.
- Heat a large saucepan filled with boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely dice the shallot. Heat a frying pan on medium heat. Add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside.
- Reheat the pan on medium heat with 1 tbsp oil. Add the shallot and cook for 5-7 mins, until softened. Season to taste. Finely chop or crush the garlic. Add the garlic and cook for 2 mins. Remove from the heat. Pick the sage from the stalks and roughly chop. Add the sage, pesto, raisins, yoghurt and half the vinegar to the pan and mix.
- Make the salad; thinly slice the radishes. Place in a mixing bowl and toss with the mixed salad and remaining vinegar. Season to taste. Add the cooked rice to the pan and toss to combine.
- Serve the squash bowls on plates and fill with the rice mixture. Serve the salad alongside and garnish with pine nuts.
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