Stuffed Squash

Cut the top of the squash and scoop out the middle. Chop in the food processor.
In the food processor also chop the carrots, the onions and the mushrooms.

In a nonstick pan cook the chopped veggies with the stock cubes, the bouillon and the herbs for about 15 min.

Add the rice and combine gently. Continue cooking until all the liquid from the veggies is absorbed.

Remove from heat and stuff the squash.
Preheat oven to 2000C.
Place the squash in a nonstick ovenproof deep pan/ tray. Add the stock.

Cover and bake in the oven for about 30-40 min. Serve hot with soycream.