Recipe Yellow Squash Stuffed With Rice
Kousa squash is light green and a bit more plump than the others.
Recipe yellow squash stuffed with rice. In a bowl mix together rice beans seasonings chopped greens and one half of the olive oil. We generously pack it in there. Return the now stuffed squash to the oven for a final 10 to 15 minutes until everything is fully cooked and hot.
Saute summer squash bell peppers cucumbers onion and tomatoes in hot oil until tender about 5 minutes. Mound rice atop each of the squash halves. Place zucchini boats on a rimmed baking sheet reserving half the seeds.
There were 37 of us and those who tried this dish raved about it. Bake in the preheated oven until the squash is tender about 30 minutes. Stir in the broth rice salt and pepper.
Use a sharp edged spoon to scoop out the pulp leaving at least 1 4 inch shell in the bulb section of the squash. Cover and simmer for 13 minutes. Spoon the biryani rice into the cavity bowl of each roasted squash.
Mix well and divide between the 8 squash halves. Fill with rice mixture to from top and arrange stuffed squash upright in a pot propped up next to one another. Bring to a boil.
Chop the pulp and place it in a medium mixing bowl with the rice pilaf tomato sauce and basil. Make any necessary adjustments. Taste for salt and pepper.