Stuffed Butternut Squash by Delores Burkart

A delectable butternut squash side dish stuffed with brown rice, onions, tomato, celery , peppers, a variety of herbs and topped with parmesan cheese. .

Shot 1: Ingredients :

1/2 large butternut squash
2 medium stalks celery finely chopped
1/4 large green pepper finely chopped
1 small tomato finely chopped
1/2 large onion finely chopped
2 T extra virgin olive oil
1/2 c brown rice
dash of ground black pepper
water

1 tsp. butter or extra virgin olive oil
1/4 tsp. sea salt
1/2 tsp. oregano
1/4 tsp. thyme
1 tsp. parsley
1/4 – 1/3 c grated parmesan cheese

Cut a large butternut squash in half lengthwise. With a large metal spoon, scoop out the seeds and fibrous tissue as well as some of the squash on the other

Shot 2: In a fry pan, heat 2 T extra virgin olive oil and lightly sauté the chopped onion, celery and tomato for 2 minutes. Stir in the brown rice and sauté another minute.
Add enough boiling water to cover the rice and vegetables. Mix in 1/4 tsp. oregano, 1/8 tsp. sea salt, 1 tsp. parsley and a dash of ground black pepper. Simmer for approx. 25 minutes or until the rice is tender.

Shot 3:In a bowl, mix together the rice , green pepper and a bit of the cooked squash chopped (I leave the green pepper to this stage so it stays a little crunchy and adds more texture to the dish).

Shot 4: Stuff the squash with the rice mixture and top with the grated parmesan cheese.
Bake at 375 F oven for another 15 minutes.

Shot 5: Take the squash out of the oven and place on a serving dish.
Serve as a side dish with any meal or as a stand alone with a tossed green salad......it is simply delicious !!