I decided to make stuffed squash yesterday since I had some leftover rice and plenty of squash from the garden. I washed and trimmed the squash and boiled it whole for 15 minutes.
Then I sliced them in half lengthwise. I found that using a grapefruit knife made it easier to remove the seed sections.
I placed the squash halves in a baking dish, brushed them with olive oil and sprinkled oregano on them.
I made the filling from the leftover rice; a couple beaten eggs; some herb seasoned bread dressing; some shredded cheese; and a sauteed mixture of garlic, frozen spinach, a frozen vegetable mix of carrots, onion, and celery, and some soy burger. I mixed it all together, filled the squash cavities, baked it at 400 for 25 minutes, sprinkled some more shredded cheese on it the last five minutes of baking.
I decided to make stuffed squash yesterday since I had some leftover rice and plenty of squash from the garden. I washed and trimmed the squash and boiled it whole for 15 minutes.
Then I sliced them in half lengthwise. I found that using a grapefruit knife made it easier to remove the seed sections.
I placed the squash halves in a baking dish, brushed them with olive oil and sprinkled oregano on them.
I made the filling from the leftover rice; a couple beaten eggs; some herb seasoned bread dressing; some shredded cheese; and a sauteed mixture of garlic, frozen spinach, a frozen vegetable mix of carrots, onion, and celery, and some soy burger. I mixed it all together, filled the squash cavities, baked it at 400 for 25 minutes, sprinkled some more shredded cheese on it the last five minutes of baking.
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