Instructions

1. Preheat the oven to 180°C.
2. Cut the tops off the squash, then scoop out the seeds and membrane. Brush their flesh with oil and put them on a baking tray. Bake for about 20 minutes, or until the flesh is tender. Put the tops next to them, facing upwards, after 10 minutes of baking.
3. Meanwhile, cut the bacon into little cubes, chop the onion and bell pepper too.
4. Heat a drop of oil in a frying pan and cook the bacon until crispy, then remove them to a plate. In the same pan, sauté the onion, rosemary and pepper pieces for 5 minutes, then add garlic. Stir for 30 seconds, then add the spices and the bacon.
5. Stir for 30 seconds then fold in the rice and chickpeas. Add the stock and season with pepper. You should get a sticky stuffing, if not, cook until the liquid has reduced.
6. Stir in the parsley.
7. Take the squash out of the oven and stuff them with the rice mixture.
8. At this point you can add some cheese if you want, such as Parmesan or Stilton.
9. Bake for another 5-10 minutes, or until golden. If the tops are already cooked through, you can remove them.
10. Serve warm, covered with their tops.