Stuffed Squash
This recipe can be made with very small squash or great big "got away from me" squash. For large squash, double the filling amount, cheese and the cooking time.- 9 Eightball Squash
- 1 Cup Cooked Brown Rice
- 2 Tbsp Red Onion minced
- 2 Garlic Cloves, minced
- 1/2 Cup Bell Peppers, minced (if you can get a mix of colors, please use them)
- 1 tsp Dried Red Chilis
- 1 Tbsp Grated Asiago Cheese (can substitute any hard cheese)
- 1 Tbsp Chopped Nuts (optional)
- 5 Oz Mozzerella Cheese, 1/2" thick 1"x1" squares
- Olive Oil
- Salt Pepper
Preheat the oven to 400 degrees. Hollow out the squash using a metal 1/2 teaspoon (adjust instrument for larger squash_. Leave 1/2" of squash meat in the bottom. Reserve 1/2 of the squash innards for the pilaf and chop finely, discarding the rest. Season the squash cavities with salt and pepper. Arrange in an 8x8 greased baking dish. Meanwhile, Heat 1 Tbsp of Olive oil over medium heat in a sauce pan. Add the onion and cook for 1 minute. Add the garlic, chilis, resreved squash meat and bell peppers and saute for 2 minutes. Add the brown rice and asiago cheese. Remove from heat and season with salt and pepper to taste.
Stuff the squash with the brown rice mixture, top each squash with a square of mozzerella cheese and drizzle with olive oil. Bake for 25 minutes.
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