Festival Food Recipes

October 28, 2013/in Recipes Carrots, olive or sun flower oil, onions, salt and pepper, short grain rice, sweet peppers, tomatoes/by Tolhurst Organic

Savoury Stuffed Squash

By Tolhurst Organic Published: October 28, 2013

Yield: 4 Servings

Choose small round squash, such as Sweet Delicata or small Buttercup

Ingredients

100 g short grain rice
4 tomatoes can be tinned, and crushed
2 onions peeled and finely chopped
2 carrots cleaned and grated
2 sweet peppers finely grated. Optional
salt and pepper to taste
2 sppons olive or sun flower oil

Instructions

Cut the lids of the quashes and scoop out the seeds and fibers.
Lightly fry onions, with carrots and peppers (if using). Add peeled and chopped tomatoes, rice and leave to cook for 3-4 minutes, stirring to prevent burning.
Fill squashes with rice and veggie mix and cover with own lids
Wrap each stuffed squash with kitchen foil and place in roasting pan, adding a bit of water to the pan, to avoid burning.
Place in hot oven and cook for at least 1.5 hours. Check with a fork if rice is cooked and the flesh of the squash should be soft and fluffy. Enjoy hot, with a salad.