RUGBY BALL SQUASH WITH GIANT COUSCOUS STUFFING

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Squash comes in a variety of shapes, colours and sizes. I like this recipe using a yellow rugby shaped squash but it can be adapted to any squash. Because this type has a hard outer shell I find the perfect way to cook it is in my slow cooker with savoury couscous stuffing.
Even though this takes 4 hours to cook I describe it as a quick snack because I like to start cooking it before I go out walking and return to a hassle free ready to eat home cooked meal.　


The night before measure out 100g giant couscous into a bowl and just cover with vegetable stock or cold water and leave in the fridge until ready to cook.　


Also prepare the stuffing mixture in another bowl:
Half a finely diced red onion
One quarter each finely diced red and orange bell pepper
One finely diced sundried tomato
I savoy cabbage leaf, rinsed, destemmed and diced
　
Blitz 1tbsp olive oil with two green chilli peppers, 2 cloves garlic, half tsp cayenne pepper, 1 tsp white vinegar, and half tsp salt for 5-10 seconds with to make a smooth paste and stir into the 2nd bowl with the prepared veg then leave overnight in the fridge.
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TO COOK:
Preheat the slow cooker on high heat for 10 minutes prior to adding the food.
Scrub 1 rugby squash and dry with a kitchen towel. The outer shell is hard so carefully cut in half with a sharp knife then again so you have 4 pieces.
Scoop out the seeds and pulp and brush the insides of the squash with olive oil.
Rinse 4 large broccoli florets and rinse / top / tail 8 green beans.
　
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Mix the contents of the two prepared bowls together and fill the squash cavities with the stuffing pressing down firmly with the back of a spoon. Arrange the squash pieces evenly into the preheated slow cooker and if there is any remaining stuffing mix spoon it into spaces in the slow cooker cooking bowl.
Place the florets and green beans into spaces in the bowl.
Add a lid which is well sealed so no air can get in or juices escape. If they do you have filled it too full. I used a one pint slow cooker so if yours is smaller adapt to this by using less cooking ingredients and the cooking time will still be the same.
Slow cook for 4 hours on high.
The squash is used a serving vessel and should not be eaten as it will still have a tougher consistency.
I served mine with a can of mackerel fillets in tomato sauce.
I just opened the tin, discarded the lid and placed it into the slow cooker for around 10 minutes whilst I prepared my drink, fruit salad and tray etc. 
Serves 2 well or 4 as a snack.
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Whole chicken breast tandoori

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