We found these adorable onion squashes at the market and just had to get them:
The recipe makes enough filling to stuff a pumpkin and was too much for two onion squashes, but was very good reheated the next day. Similarly, the cheese sauce wouldn't all fit inside the squash, but we served the remaining sauce on the side.
Squash - 2 small or 1 large
Olive oil - 1 tbsp
Garlic - 2 cloves, finely chopped
Onions - 2, chopped
Carrots - 2, sliced
Celery - 1 stick, sliced
Red pepper - 1, deseeded and chopped
Plum tomatoes - 3, chopped
Butterbeans - 400g can, drained
Dried breadcrumbs - quantity depends on size of squash
For the cheese sauce:
Butter - 30 g
Flour - 30 g
Milk - 250 ml
Cheese - 100 g
1) Prepare the squashes by cutting off a lid and scooping out the seeds and pith. If the squash aren't balanced slice a small section from the base so that they stand upright.
2) Heat the oil in a large saucepan. Add the garlic and onion and cook until softened. Add the carrots, celery, pepper and tomatoes. Cook for 10 minutes.
3) Add the butterbeans and stir well.
4) Make the cheese sauce: heat the butter in a small pan and when melted stir in the flour. Slowly add the milk, stirring. Simmer for 5 minutes, stirring constantly or until the sauce thickens. Add the cheese and stir.
5) Assemble the squash by first filling with the butterbean and vegetable mixture, remembering to leave some room in the top. Sprinkle over the breadcrumbs and pour the cheese sauce on top. Place the lids on and bake for 1 hour at 170°C. Serves 2.