Ingredients
Ingredients to provide the stuffing for a 4-6 lbs calabaza squash,
Serving 4
Cooking time: 2 hours
Preheat oven to 325 degrees F
1 calabaza squash, 4-6 lbs
2 tablespoons virgin olive oil
Pinch salt
½ cup brown rice, about 9 oz
1 medium onion, finely chopped (1/4 “dice)
1 ½ cups finely chopped fresh mushroom caps
1 large vine-ripened tomato, finely chopped
¼ cup sundried tomatoes
¼ cup (2 oz) golden raisins or sultanas
¼ cup finely chopped fresh parsley
¼ cup finely chopped walnuts
¼ teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
Preparation
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.
