Ingredients[edit | edit source]
- 1-4 squash, depending on size (red kuri, blue hubbard, acorn, or other round-ish winter squash)
- 1.5 cups rice pilaf mix
- almond oil
- 0.5 cups slivered almonds
- 1 small yellow onion, diced
- 1 red bell pepper (optional)
- garlic (3-4 cloves)
- 1 cup cheese (gruyère or appenzeller)
- olive oil
- black pepper
- red chile pepper flakes
Procedure[edit | edit source]
Roast the squash[edit | edit source]
Cut off the top of the squash and dig out the soft insides and seeds. Throw away the insides and seeds. Coat the squash, inside and out, with a thin layer of olive oil. Salt and pepper the inside. Place in a 350°F oven and roast until a fork easily pierces the flesh (about 30-45 minutes).
Prepare the stuffing[edit | edit source]
While the squash is roasting, prepare the stuffing. Heat 1/4 cup almond oil in a large pot. Add the slivered almonds, some red pepper flakes, and a little salt and saute the almonds until lightly browned and fragrant. Add the onion and continue to saute until translucent, at which point you should add the garlic and red bell pepper and saute for 1-2 more minutes. Mix in the rice pilaf mix, coating the mixture with the almond oil. Stir this around until the rice is hot and lightly toasted (3-5 minutes, or less). Add 2.5 cups water or broth and bring it to an open boil. Cover the pan and turn down the heat to let it simmer until the rice is cooked (about 30-45 minutes). Salt and pepper to taste.
Stuff the squash[edit | edit source]
When the rice is done, pour it into the roasted squash. Grate the cheese on top. Broil a few minutes until the cheese is bubbly and toasty.