Stuffed Squash
Photo: Ragesoss, CC BY-SA 3.0
Stuffed squash turns a whole roasted winter squash into its own serving bowl, filled with almond pilaf and topped with browned cheese. The pilaf is cooked in almond oil, so the rice and toasted slivered almonds share a nutty flavor, and red pepper flakes add a little heat. Gruyère or appenzeller melts into a bubbling crust under the broiler. Red kuri, blue hubbard and acorn squash all work well here.
Instructions
Cut the top off each squash and scoop out the seeds and soft strings, then discard them. Rub the squash inside and out with a thin coat of olive oil and season the inside with salt and pepper.
Roast the squash in a 350°F oven for about 30 to 45 minutes, until a fork slides easily into the flesh. Make the stuffing while it roasts.
Heat the almond oil in a large pot. Add the slivered almonds with a little salt and some red pepper flakes, and sauté until they are lightly browned and fragrant.
Stir in the diced onion and cook until translucent. Add the garlic and the red bell pepper, if using, and cook for 1 to 2 minutes more.
Mix in the rice pilaf mix so every grain is coated in oil. Stir until the rice is hot and lightly toasted, which takes 3 to 5 minutes or less.
Pour in 2½ cups of water or broth and bring it to a full boil. Cover the pot, turn the heat down, and simmer for about 30 to 45 minutes, until the rice is cooked. Season with salt and pepper to taste.
Spoon the finished rice into the roasted squash and grate the cheese over the top. Broil for a few minutes, until the cheese is bubbly and browned.
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