SQUASH STUFFED WITH PILAF RICE..recipe

Here is a great vegetarian meal or a side dish for a dinner party...powerhouse nutrition packed and very satisfying.

4 x 2 pound yellow/orange fleshed  squash..acorn, small butternut, & etc.+

Butternut squash and aloe vera leaves

Butternut squash halved and seeds removed

Banana Squash ( bright yellow fleshed hence banana) usually prepared in pieces not whole

Take a small slice off bottoms so they stand up ..with stalk end top.
( for butternut squash..long neck, slice down middle, remove seeds and then fill the cavity and bake in 2 halves)
Then remove the tops( stalk end) so that the top is about 1 inch thick (this will be replaced when they are baked).
Using a tablespoon, scoop out the seeds (these can be roasted and salted for snacks or given to birds) and any fiberous flesh.
Set aside.

Bring 4 cups vegetable stock, and 1 tbsp olive oil to a rolling boil and add 2 cups rinsed and washed Brown rice, reduce heat to low simmer, cover with tight fitting lid and cook the rice slowly for about 30 mins until rice is cooked.

2 tbsp Olive oil
1 cup chopped onion
1 cup chopped celery (or celery root/celeriac)*
1 cup chopped fennel bulb (optional)*
3 cloves garlic smashed and minced
1 cup any  cooked dried beans ( if canned rinse and drain well)
2 tbsp fresh herbs( your choice..parsley, basil, thyme, sage,  mint, oregano, dill, cilantro) OR 1 tbsp dried herbs
1 cup chopped red bell pepper
2 large eggs lightly beaten
Sea salt and ground black pepper to taste



PREHEAT OVEN 350F MIDDLE SHELF
Heat the oil in a large, heavy bottomed saucepan/Dutch oven and cook the onions for 5 mins then add the celery and fennel and cook for 10 mins.
Add salt & pepper and any dried herbs.
Add the drained rice and saute for 5 mins. The add the beans, red bell pepper and fresh herbs.
remove from heat and mix well
add 2 tbsp nutritional yeast OR 1/2 cup white wine OR 1/2 cup apple juice.
Mix well and fold in the beaten eggs.

Fill the squash, and place in a greased ovenproof  dish.
replace the tops.
BAKE FOR 35-45MINS UNCOVERED...until the squash* is tender

Any leftover rice and vegetable stuffing..place in a greased, shallow casserole and bake, covered in oven along side the stuffed squash but bake for just 25 mins..serve extra stuffing with the squash slices

 
+If the squash is larger ( Butternut squash might be large)  then bake the empty squash for  30 mins in a greased roasting pan, then stuff with the rice and bean mix and bake for a further 30 mins

serve either whole or sliced in halves/quarters


* add any vegetable that is available..if large then cut into small piece so they cook with the rice in the hot oil

May also use spices (ginger, cinnamon, allspice, curry, cardamon, cumin)

May also bake in a little vegetable stock or water, to keep the larger squash tender.