Stuffed Seminole Squash
2015-10-27 09:06:36
Serves 4
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
- 2 Seminole Squash (1lb. each) halved crosswise, seeded and bottoms trimmed to lie flat if needed.
- Salt and pepper to taste
- 3 Tbls olive oil divided
- 1/2 lb. mushrooms diced
- 3/4 tsp thyme
- 1 cup rice
- 2 cups chicken or vegetable broth
- 1'2 cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Season cut sides of squash with salt and pepper, drizzle with 1 tbls oil, place cut side down on rimmed baking sheet. Cover with foil and roast till tender about 20 min.
- Meanwhile, in medium saucepan, or straight sided skillet, heat 2 tbls oil over medium high heat.
- Add mushrooms, onion, thyme & salt and pepper. Saute till mushrooms are golden, about 8 minutes. Add rice and broth: cover and reduce heat to low. Cook till liquid is absorbed, about 20 minutes.
- Remove squash from oven and heat broiler.
- Carefully scoop out 2 to 3 tbls of flesh from each and stir into rice, season salt and pepper.
- Divide rice mixture among squash halves, sprinkle with parmesan and broil till melted.
- Serve
Notes
- You can substitute acorn or butternut or any other squash you like. You can also add other seasoning or chicken or ground beef. Just add the cooked meat to the rice mix when it is done.
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