Preheat the oven to 200 degrees c. Cut the squash in half and remove the seeds. Score with a knife and brush both sides with olive oil and season. Roast in the oven, scored side facing up for 40 minutes until soft and starting to crisp around the edges.

Then fry the onion and garlic in a little oil over a medium to low heat until soft (approx 10 mins and be careful not to let it burn.) Add the cooked rice and fry for another couple of minutes.

Remove the mushrooms from their stock and finely chop. Then add to the pan with the spring onion and basil. Give it all a mix and gradually add about 50 ml of the mushroom soaking water / stock, a little at a time until it absorbs.

Taste your mixture at this point. You should taste the lovely porcini flavour. If not, add a little more stock. Finally, stir in 3/4 of the Parmesan cheese, season to taste and set aside until the squash is cooked.

Remove the squash from the over and pack it full of the rice mixture. Then top with the remaining Parmesan and return to the oven for 7-10 minutes until the cheese has melted.

Serve with salad