STUFFED CALABAZA SQUASH
Steps:
- Preparation Preheat the oven to 325 degrees F. cut a slice, about ½ inch thick from across the top of each squash and scoop out the seeds with a metal spoon. Brush the exposed squash flesh and inside the cavities with 1 tablespoon of olive oil. Place the squash on a baking tray and bake until the squash is almost tender. Meanwhile bring a large saucepan of water to a boil. Add the salt and rice and boil rapidly, uncovered, until the rice is tender. Drain the rice, rinse under hot running water and drain. Heat the remaining oil in a medium sized, non-stick fry pan over medium high heat. Add onions and garlic and sauté, stirring frequently, until the onions are soft and golden Reduce the heat to medium; add the mushrooms and cook, stirring, until tender. Add tomatoes and sundried tomatoes and cook stirring, until the tomatoes are cooked. Transfer onions, mushroom and tomato mixture to a large bowl. Add raisins, parsley, walnuts pepper and the cooked rice. Mix well. Spoon the rice mixture into the squash shells, dividing evenly Sprinkle the Parmesan over the squash-stuffing. Bake until hot and the cheese is golden brown, about 20 minutes. Serve immediately.
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Iba Goncalves
[email protected]I'm not a big fan of squash, but I loved this dish. The filling was so flavorful and the squash was perfectly cooked.
Fazal Wahab
[email protected]This is a great make-ahead dish. You can stuff the squash and bake it ahead of time, then reheat it when you're ready to serve.
Opu Sultan
[email protected]I would recommend serving this dish with a side of roasted vegetables or a salad.
Rahman Fe rahi
[email protected]This recipe is a bit time-consuming, but it's worth it. The finished dish is beautiful and delicious.
Zain Ahmed
[email protected]I made this dish for a vegetarian friend and she loved it! She said it was the best stuffed squash she had ever had.
Deen
[email protected]This recipe is a great way to use up leftover squash. I had some roasted squash in the fridge and it worked perfectly.
Tuana
[email protected]I had a hard time finding calabaza squash at my local grocery store. I ended up using butternut squash instead, and it turned out great.
MD Abdullah Ahad
[email protected]This dish was a bit too bland for my taste. I would add more spices next time.
Mark Beck
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The squash was tender and the filling was delicious. I will definitely be making this again.
MD Abial
[email protected]This is one of my favorite fall recipes. The squash is so flavorful and the filling is creamy and cheesy.
Prince Muhib
[email protected]I've made this dish several times now and it's always a winner. The leftovers are great for lunch the next day.
Zendaiya
[email protected]This recipe was easy to follow and the results were delicious. The squash was perfectly cooked and the filling was flavorful.
Dancun Mutembei
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it! I especially liked the crispy topping.
Zaki Mujib
[email protected]This stuffed calabaza squash was a hit with my family! The squash was tender and flavorful, and the filling was creamy and cheesy. I will definitely be making this again.