Name: Stuffed Squash
Yield: 4 servings
Ingredients: 1–4 (depending on size) winter squash; as needed olive oil; 1½ cups rice pilaf mix; 1/4 cup almond oil; 1/2 cup slivered almonds; to taste red pepper flakes; to taste salt; 1 small, diced yellow onion; 1 (optional), diced red bell pepper; 2½ cups water or broth; 3–4 cloves, minced garlic; 1 cup grated cheese (gruyère or appenzeller)

Vegetarian

4 servings

663 cal/serving

Instructions

Step 1

Cut off the top of the squash and scoop out and discard the soft insides and seeds.

Winter squash

Step 2

Coat the squash inside and out with olive oil and season the inside with salt and pepper.

Winter squashOlive oilSalt

Step 3

Roast the squash at 350°F until a fork easily pierces the flesh, about 30–45 minutes.

Winter squash

Step 4

Prepare the stuffing while the squash is roasting.

Step 5

Heat almond oil in a large pot and sauté the slivered almonds with red pepper flakes and a little salt until lightly browned and fragrant.

Almond oilSlivered almondsRed pepper flakesSalt

Step 6

Add the diced onion and sauté until translucent.

Yellow onionAlmond oil

Step 7

Add the minced garlic and diced red bell pepper and sauté for 1–2 minutes.

GarlicRed bell pepperAlmond oil

Step 8

Stir in the rice pilaf mix and toast it in the oil until hot and lightly toasted, about 3–5 minutes.

Rice pilaf mixAlmond oil

Step 9

Add 2½ cups water or broth, bring to a boil, then cover and simmer until the rice is cooked, about 30–45 minutes.

Water or brothRice pilaf mix

Step 10

Season the cooked rice with salt and pepper to taste.

Salt

Step 11

Fill the roasted squash with the cooked rice stuffing.

Rice pilaf mixWinter squash

Step 12

Top the stuffed squash with grated cheese.

Grated cheese (gruyère or appenzeller)

Step 13

Broil the filled squash a few minutes until the cheese is bubbly and toasty.

Grated cheese (gruyère or appenzeller)

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.