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Entree
2 servings
20 minutes
1 hour
Melissa’s Corporate Chefs
1 whole Red Kuri Squash
Salt and pepper to taste
1/3 cup brown rice
2 small organic carrots, diced
1/4 cup peas, shelled
2 tablespoon oil
1 whole onion, chopped
1 clove Organic Garlic, chopped
1 organic celery, chopped
2 tablespoons hazelnuts, chopped
2 tablespoons oil
1 whole onion, chopped
2 cloves organic garlic, chopped
1 3/4 cups crushed tomatoes
1 tablespoon tomato paste
Salt and pepper to taste
Preheat the oven to 350°F. Cut the squash in half lengthwise and scoop out the pit and seeds.
Sprinkle the flesh with salt and leave the halves upside down to drain. Meanwhile, make the filling.
Simmer the rice in a covered pan of salted water until just tender (about 30 minutes). Drain.
Parboil carrots and peas and drain. Heat oil in a pan and fry onion and garlic until translucent.
Add celery, carrots and peas. Stir together rice, parsley and hazelnuts and season well.
Dry the squash and pile filling into one half of it. Top with second half of squash. Make the tomato sauce.
Heat oil in a pan and add onion and garlic. Fry, stirring, until soft. Add tomatoes and tomato paste.
Simmer for 5 minutes, stirring occasionally, and season well.
Place squash in a baking dish with a lid, if you have one big enough, otherwise use foil to cover.
Surround it with the sauce. Cover and cook for 45 minutes until squash is tender.
Serve hot or cold with a crisp green salad.
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