Stuffed Squash
Cut off the top of the squash and dig out the soft insides and seeds. Throw away the insides and seeds. Coat the squash, inside and out, with a thin layer of olive oil. Salt and…
- Prep
- 30 min
- Cook
- 1 hr 11 min
- Total
- 1 hr 41 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Cut off the top of the squash and dig out the soft insides and seeds. Throw away the insides and seeds.
Procedure
Coat the squash, inside and out, with a thin layer of olive oil. Salt and pepper the inside.
Procedure
Place in a 350°F oven and roast until a fork easily pierces the flesh (about 30–45 minutes).
Procedure
While the squash is roasting, prepare the stuffing (below).
Procedure
Heat almond oil in a large pot. Add the slivered almonds, some red pepper flakes, and a little salt, and sauté the almonds until lightly browned and fragrant.
Procedure
Add the onion and continue to sauté until translucent, at which point you should add the garlic and red bell pepper and sauté for 1–2 more minutes.
Procedure
Mix in the rice pilaf mix, coating the mixture with the almond oil. Stir this around until the rice is hot and lightly toasted (3–5 minutes, or less).
Procedure
Add 2½ cups water or broth and bring it to an open boil. Cover the pan and turn down the heat to let it simmer until the rice is cooked (about 30–45 minutes).
Procedure
Salt and pepper to taste.
Procedure
When the rice is done, pour it into the roasted squash. Grate the cheese on top. Broil a few minutes until the cheese is bubbly and toasty.
Photo: Ragesoss · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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