Patifou squash stuffed with wholegrain rice, buckwheat and tomatoes.

Pattypan squash stuffed with brown rice and buckwheat. Ingredients: 2 red onions, 1 fennel, olive oil, white wine, 2 tomatoes, brown rice, buckwheat, pattypan squash. Slice red onions with fennel, sauté with a little olive oil and deglaze with white wine. Add the chopped tomatoes at the end of cooking and sweat for 3 minutes. Cook brown rice and buckwheat at the same time. Mix all the ingredients. Cut the top off the pattypan squash and remove the pumpkin seeds. Fill the squash with the rice, tomato, and fennel mixture and replace the top. Place everything in an ovenproof dish with a little water at the bottom for 45 minutes to 1 hour at 180°C. Cover if it browns too much at the end of cooking. Thinly slice the raw fennel or use a mandolin. Make a dressing with olive oil, lemon, and mustard. Add a few pumpkin seeds and sesame seeds to this fennel salad for garnish. Enjoy!