Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegan
Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Squash
Salt and pepper -- to taste
1/3 c Brown rice
2 sm Carrots -- diced
1/4 c Peas -- shelled
2 tb Oil
1 Onion -- chopped
1 cl Garlic -- chopped
1 Celery rib -- chopped
1 Handful parsley -- chopped
2 tb Hazelnuts -- chopped
-----TOMATO SAUCE-----
2 tb Oil
1 Onion -- chopped
2 cl Garlic -- chopped
1 3/4 c Canned tomatoes -- mashed
1 tb Tomato paste
Salt and pepper -- to taste
Preheat the oven to 350 F. Cut the squash in half lengthwise and
scoop out the pit and seeds.
Sprinkle the flesh with salt and leave the halves upside down to
drain.
Meanwhile, make the filling. Simmer the rice in a covered pan of
salted water until just tender (about 30 minutes). Drain.
Parboil carrots and peas and drain. Heat oil in a pan and fry onion
and garlic until translucent. Add celery, carrots and peas. Stir in
the rice, parsley and hazelnuts and season well. Dry the squash and
pile filling into one half of it. Top with second half.
Make the tomato sauce. Heat oil in a pan and add onion and garlic.
Fry, stirring, until soft. Add tomatoes and tomato paste. Simmer for
5 minutes, stirring occasionally, and season well.
Place squash in a baking dish with a lid, if you have one big enough,
otherwise use foil to cover. Surround it with the sauce. Cover and
cook for 45 minutes until squash is tender. Serve hot or cold with a
crisp green salad.
