STUFFED GEM SQUASH

4 gem squashes
50g (2oz) bulgar wheat
250ml (8fl oz) light stock
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
250g (8oz) steak mince, as lean as possible
1 tablespoon smoked paprika
3-4 good sprigs fresh parsley, chopped
Freshly round black pepper
300ml (½ pint) Rich tomato sauce

Cut each squash in half across its middle and scrape out the seeds. Put the squashes in a streamer to cook for 10 minutes until they are beginning to soften, but are not thoroughly cooked through.

Put the bulgar wheat in a bowl and pour in the boiling stock. Soak for 10 minutes, then squeeze the bulgar wheat through a fine sieve to remove excess moisture.

Preheat the oven to 170°/325°F/Gas mark 3.

Heat the oil in a saucepan and soften the onion and garlic over a low heat. Turn up the heat a little, add the steak mince, break it up with a fork and stir until it is well browned. Stir in the paprika, then the bulgar wheat and parsley and season with freshly ground pepper.

Put the squashes into a shallow baking dish and pack some of the stuffing into each squash, piling it up if necessary. Cover with foil and cook for half an hour, by which time the flesh of the squash should be soft.

Serve with the Rich tomato sauce and some Roasted root vegetables.