I had two very sad looking leeks in my fridge last week and I had to find something to do with them before they were beyond use. I really struggled at first, I didn't just want to make leek and potato soup, and then I found the River Cottage Veg book, which had numerous recipes using leeks. I have un-vegetarianed this recipe and added ham, which was lovely. The dish was fantastic and creamy and as you can see I used a slightly over-sized courgette rather than a squash but it worked just the same.
Squash Stuffed with Leeks and Ham (adapted from River Cottage Veg - Hugh Fernley-Whittingstall)
(6 WW ProPoints per serving)
20g low fat spread
2 large leeks, trimmed and thinly sliced
1 tsp mustard
4 tbsp low fat creme fraiche
8 pieces low fat ham
125g cheddar, grated
2-4 smallish squash
handful thyme sprigs
salt and pepper
Preheat the oven to 190C.
Heat the low fat spread in a saucepan over a medium heat and add the leeks. As soon as they begin to sizzle, turn the heat right down and cover the pan. Sweat the leeks gently for about 10 mins, until very soft. Remove from the heat and stir in the mustard, creme fraiche, cheese and ham. Season the mixture well with salt and pepper.
Carefully slice a lid off the top of each squash and set aside. With a small sharp knife cut into the centre of each squash, then use a teaspoon to scoop out all the seeds and fibres.
Fill the squash cavities with the ham and leek mixture - they should be about two thirds full. Tuck a few thyme sprigs into the centre of each squash. Put the lids back on top and stand the squash on a large baking tray.
Bake for 50-60 mins until the flesh feels very tender inside. Serve straight away.