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Squash Filled with Brown Rice and Spices

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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I see many recipes for other stuffed vegetables but I have not made one using a squash before.

This is a home grown squash, picked the day I made the meal, and is much larger than the ones I have seen in shops.

If using the ordinary ones, you will need more care when taking out the middle of the squash, and this recipe can be altered to whatever you want to mix in with the rice.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 1 serving

1 large squash or 4 small ones
¼ cup brown rice
1 tsp soy sauce
1 tbsp red onion, chopped finely
1½ tsp Hoisin sauce
1 small chili (optional)
1 mushroom
2 - 3 tbsp grated cheese

Wash and dry the squash.

Boil the rice as per packet instructions and drain.

Microwave the squash till just tender.

Cut off the top of the squash.


Scoop out the inside of the squash with a spoon, taking care not to cut the sides.

Mash the insides and mix with the drained rice.

Add the other ingredients.


Push as much of this mixture into the squash trying to get it in the corners.


Put the top back on and bake in a moderate oven for about 10- 15 minutes.

Serve with salad or other vegetables.

I had some filling left over so baked this while baking the filled squash

I like this Recipe - 3
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