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Stuffed Round Squash

Stuffed Round Squash
DinnerInternational⏱ 50 minServes 4MediumGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 Onions
  • 1 Carrot
  • 4 Round squash
  • 1 cup rice
  • 100 g Cheese (optional)

Method

  1. Cook the rice. This usually takes 20 minutes. In the meantime, cut the onion into small cubes, grate the carrot, and cut the squash in halves. Scoop the squash halves, and cut the core in small cubes. Save them for later.
  2. Strain the rice and let it cool. On an oiled pan, mix the onion, carrot and squash core, and cook them for 10 minutes. You may now add seasoning.
  3. Place the squash halves facing down on a metal griddle in the oven. Add the rice to the vegetables, stir, and cook for 10 more minutes.
  4. Flip the squash, stuff them with cheese and the vegetables mixture, and put them again in the oven for 10 minutes at max heat.
  5. Serve.

Recipe source: based.cooking · Unlicense (public domain dedication) · based.cooking contributors (Marco Fleres) (source file) · Markdown removed; light copyedit
Photo: Stuffed Round Squash by based.cooking contributors (Marco Fleres) (Unlicense (public domain dedication)) · source