Stuffed Squash Recipe to Try This Season
Image source: Fotolia

Stuffed Squash Recipe to Try This Season

 

Even though Halloween is already gone, it is still autumn which is the season of the squash and there are still some pumpkins left after the holiday. Some people are used to having pumpkins only in desserts and they have no idea that this vegetable can also be used in some main course recipes.

Today we decided to show you some delicious main course recipe with squash to show you that it is perfect for all kinds of dishes and not only desserts. Check it out!

Butternut Squash Stuffed with Rice

Ingredients:

1 butternut squash
½ cup of rice
1 cup of vegetable stock
2 tomatoes
½ cup of black beans
¼ cup of corn
½ cup of chopped cilantro
1 cup of cheddar cheese
2 cloves of garlic
2 tablespoons of olive oil
1 teaspoon of cumin
1 teaspoon of chili powder
salt to taste
black pepper to taste

Directions:

Step 1

First you need to get the squash and wash it. Then cut it in half. Remove the part with seeds from inside the squash. You can scrape it with a spoon. After that you need to get a baking tin and to put the squash halves with the flesh upwards.

Get a tablespoon of olive oil and spread it evenly on the flesh of the squash. Then sprinkle some salt and black pepper to your taste. And then you need to bake the squash for 20-35 minutes at 2000 C. While you are waiting for it to get ready, you may move on to the next step.

Step 2

Now get a deep pan and to heat the other tablespoon of olive oil in it. Right after that add the half cup of rice and the vegetable stock. Mix them well a little and put the lid on the pan. Let the mixture start simmer and keep it like that for a couple more minutes afterwards.

When these minutes pass, you can take the lid off the pan and stir the mixture one more time. After that you need to add in the pan the 2 garlic cloves which you should chop beforehand. Mix them with the rice a little.

Then wash the tomato and peel it. Cut it into small cubes and add them into the pan with the rest of the ingredients. Then add the half cup of black beans and the corn.

Sprinkle the chopped cilantro on top and add the cumin, the chili powder, and about a teaspoon of salt. Right after that you need to mix all of these ingredients well so the whole mixture is seasoned equally. When this is ready, take the pan off the hotplate. Put the mixture from the pan into a big bowl.

Step 3

After you take the butternut squash out of the oven, you need to get the first half of the squash and to scrape the baked flesh of it into the bowl with the rice mixture. Do the same with the other squash half, but do not throw the remaining squash with the peel. You will need it once more.

Now you need to stir the mixture well once again until the squash is evenly spread. You need do add a cup of cheddar cheese into the bowl and after that stir the mixture one more time.

Step 4

Now you need to put back the squash peels in the tin and stuff them with the rice and squash-flesh mixture. You could sprinkle some more cheddar cheese on top and then you need to put it back in the oven to bake it for 40 more minutes at 2000 C. After this time passes, you can take the tin out if the oven and you could serve the dish.

Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

*