Quorn-stuffed Marrow

(SERVES 4)

• 1 small narrow (squash), about 1 kg/ 2 ¼ 1b
• Salt and freshly ground black pepper
• 30 ml/2 tbsp water
• 25g/1 oz/2 tbsp low-fat spread
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 225 g/8 oz mushrooms, roughly chopped
• 200 g/7 oz/ 1 ¾ cups minced (ground) quorn
• 30 ml/2 tbsp tomato puree (paste)
• 150 ml/ ¼ pt/ 2/3 cup vegetable stock, made with ½ stock cube
• 2.5 ml/ ½ tsp dried mixed herbs
• 50 g/2 oz/ ½ cup low-fat Cheddar cheese, grated

To serve:

• Baked Tomatoes with spring Onions

Peel the marrow and cut into eight slices. Discard the pith and seeds (pits). Place in a single layer in a baking (tin) pan and sprinkle with salt and pepper. Add the water. Cover with foil and bake in preheated oven at 180degree C/350degree F/gas mark 4 for 30 minutes. Meanwhile, make the filling. Melt the low-fat spread in a saucepan. Add the onion, carrot and celery and cook stirring, quorn, tomato puree, stock, herbs and a little salt and pepper and stir well. Bring to the boil, reduce the heat and simmer gently for 20 minutes until the mixture is tender and the liquid is well reduced, stirring occasionally. Spoon the mixture into the marrow rings, top each with a little grated cheese and bake uncovered in the oven for a further 25 minutes or until tender and golden. Serve hot with Baked Tomatoes with spring Onions.