Stuffed Squash

This Stuffed Squash is a comforting and visually striking main course that brings vibrant flavors to the table. The tender squash halves are filled with a savory mixture of brown rice, diced carrots, peas, and fresh parsley, all bound together with chopped hazelnuts for a delightful crunch. Baked slowly in a pan, the squash absorbs the flavors of the surrounding simmered tomato sauce, creating a harmonious blend of sweet, earthy, and tangy notes. Perfect for a cozy weeknight dinner or a festive vegetarian gathering, this dish is simple to prepare yet impressive enough for guests. It offers a healthy, plant-based meal that is satisfying without being heavy, making it a versatile choice for any season.

Cooking Method: Baking, Frying, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 250

Dietary: Vegan, Vegetarian

Description

This Stuffed Squash is a comforting and visually striking main course that brings vibrant flavors to the table. The tender squash halves are filled with a savory mixture of brown rice, diced carrots, peas, and fresh parsley, all bound together with chopped hazelnuts for a delightful crunch. Baked slowly in a pan, the squash absorbs the flavors of the surrounding simmered tomato sauce, creating a harmonious blend of sweet, earthy, and tangy notes. Perfect for a cozy weeknight dinner or a festive vegetarian gathering, this dish is simple to prepare yet impressive enough for guests. It offers a healthy, plant-based meal that is satisfying without being heavy, making it a versatile choice for any season.

Ingredients

Squash
Brown rice
Small carrots, diced
Peas, shelled
Oil, divided
Onion, chopped
Garlic clove, chopped
Celery stalk, chopped
Handful parsley, chopped
Hazelnuts, chopped
Oil
Onion, chopped
Garlic cloves, chopped
Canned tomatoes, mashed
Tomato paste
Salt and pepper

Directions

1
Preheat the oven to 350°F (175°C).
2
Cut the squash in half lengthwise and scoop out the pits and seeds.
3
Sprinkle the cut flesh with salt and leave the halves upside down on a rack or plate to drain for 10-15 minutes.
4
Rinse the brown rice and simmer in a covered pan of salted water until just tender, about 30 minutes. Drain well.
5
Parboil the diced carrots and peas in boiling water for 2-3 minutes until crisp-tender, then drain.
6
Heat 1 tablespoon of oil in a skillet over medium heat. Fry the first onion and garlic clove until translucent.
7
Add the chopped celery, parboiled carrots, and peas to the skillet. Sauté for 2 minutes.
8
Stir in the cooked rice, chopped parsley, and hazelnuts. Season with salt and pepper to taste. Remove from heat.
9
Dry the squash halves thoroughly with paper towels. Pile the rice mixture into one half of the squash.
10
Top the filled squash with the second squash half to create a sandwich.
11
In a separate pan, heat the remaining 1 tablespoon of oil. Add the second onion and 2 garlic cloves.
12
Fry, stirring frequently, until the onions are soft and fragrant.
13
Add the mashed tomatoes and tomato paste to the pan. Simmer for 5 minutes, stirring occasionally, and season with salt and pepper.
14
Place the stuffed squash in a baking dish. If the dish is too small, wrap the squash loosely in foil.
15
Pour or spoon the tomato sauce around the squash in the baking dish.
16
Cover the dish with a lid or foil and bake for 45 minutes, or until the squash is tender when pierced with a fork.
17
Serve hot or cold, accompanied by a crisp green salad.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 250kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 1g5%
Sodium 350mg15%
Total Carbohydrate 35g12%
Dietary Fiber 5g20%
Sugars 10g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/stuffed-squash-2/