Stuffed Round Squash
Home cooking
Trim only enough from the base to make the squash sit upright. Leave a sturdy wall when scooping so each squash holds its filling as it softens.
- Servings (recipe yield)
- 4 servings
- Prep time
- 50 min
- Cook time
- Not provided
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 2 Onions
- 1 Carrot
- 4 Round squash
- 1 Cup rice
- 100gr of Cheese (optional)
Instructions
- Cook the rice. This usually takes 20 minutes. In the meantime, cut the onion into small cubes, grate the carrot, and cut the squash in halves. Scoop the squash halves, and cut the core in small cubes. Save them for later.
- Strain the rice and let it cool. On an oiled pan, mix the onion, carrot and squash core, and cook them for 10 minutes. You may now add seasoning.
- Place the squash halves facing down on a metal griddle in the oven. Add the rice to the vegetables, stir, and cook for 10 more minutes.
- Flip the squash, stuff them with cheese and the vegetables mixture, and put them again in the oven for 10 minutes at max heat.
Source: Public Domain Recipes · Marco Fleres · Recipe source · Public-domain source license