1 - 2 Yellow squash
500 g (1 lb 2 oz) pork
2 tsp tomato purée
1 tsp herbs
150 g (6 oz) passata
good splash of Worcestershire sauce
good splash of soy sauce
200 g grated Chedder
500 g (1 lb 2 oz) pork
2 tsp tomato purée
1 tsp herbs
150 g (6 oz) passata
good splash of Worcestershire sauce
good splash of soy sauce
200 g grated Chedder
method
1. Preheat the oven to 190°C (375°F) gas mark 5
2. Cut 1 - 2 Yellow squash into 4 pieces and scoop out seeds. Boil for 5 minutes and refresh. Brown the pork mince, add the tomato purée, herbs, passata, and a good splash of Worcestershire and soy sauce.
3. Cook for about 10 - 15 minutes adding some stock to moisten. Season and spoon into the bottom of the Yellow squash, layering with ricotta cheese. Finish with ricotta and grated Chedder cheese and bake in the preheated oven for about 20 minutes.
2. Cut 1 - 2 Yellow squash into 4 pieces and scoop out seeds. Boil for 5 minutes and refresh. Brown the pork mince, add the tomato purée, herbs, passata, and a good splash of Worcestershire and soy sauce.
3. Cook for about 10 - 15 minutes adding some stock to moisten. Season and spoon into the bottom of the Yellow squash, layering with ricotta cheese. Finish with ricotta and grated Chedder cheese and bake in the preheated oven for about 20 minutes.
serving amount
serves: 4
rate this recipe
1.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
