Difficulty : easy
Price : cheap
Preparation time : 15 min
Cooking time : 35 min
Cook the rice in a pan according to the instructions on the packet.
Boil a large quantity of water in a cooking pot.
Cut the tops off the squashes, remove their seeds and immerse them in boiling water for 5 minutes.
Set them aside in a paella pan.
Preheat your oven to 190°C.
Heat the oil over a medium heat in a skillet.
Add the finely chopped onion.
After 2–3 minutes, add the mushrooms, peeled and cut into strips or quarters.
Add the peas and cook covered for 5 minutes, then add the spinach. Mix gently with a spatula.
Cover and cook for a further 2 minutes.
Add the crème fraîche and season with the salt, pepper, curry powder and ground ginger.
Remove from the heat, add the drained rice and mix well.
Fill the squashes with the rice stuffing, replace the tops on them and bake for 25 to 30 minutes.
Check whether the squash is cooked by sticking a knife into the flesh. Bake a little longer if the flesh is too firm.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking..