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Adjustable stand — hold cookbook or tablet at eye level while cooking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Slice squash in half lengthwise. With a sharp spoon, scoop out the soft inside portion of the squash to form a canoe shape. Chop the squash innards roughly and set aside. Heat oil in a frying pan. Add onions and garlic, saute for one minute. Add squash innards and cook, stirring, about 2-3 minutes until most of the excess water has evaporated. Mix in cheese and tomato paste, cook 2-3 more minutes. Spoon this filling evenly into each squash boat. Sprinkle seasoning and pepper on top. Place boats in a nonstick baking dish, and bake at 170C for 20-25 minutes (depending on the size and thickness of the boats).