MEXICAN RICE STUFFED GEM SQUASH
- 3 gems squash cut in half, cooked and pips removed
- 2 tablespoons olive oil
- ¼ cup onion, chopped finely
- 1 cup uncooked white rice
- 2 cups chicken broth
- chunky salsa
- 1 tomato, medium chopped
- ½ onion, medium chopped
- 3 pepperdews, meduim chopped
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 punnet mushrooms, sliced
- 1 wheel Feta, cut in small blocks
- 8 sun dried tomatoes in flavored oil, finely chopped
Fry mushrooms in a small amount of olive oil till done. Keep one side.
Saute onion in oil over medium high heat. Cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin.
Bring to a boil and reduce heat. Cover and simmer 20 minutes, until liquid has been absorbed.
Remove rice from heat, mix in the mushrooms and feta.
Stuff rice mixture in each half of the gems, topping with finely chopped sun dried tomatoes.
Can be served with a salad as a vegetarian meal or as a main with a peace of meat.
It is very filling.
Recipe and photo: Nicolette Papas
