Stuffed Squash with Rice and Piperade


Round, summer or zucchini squash
1 6 ounce box rice pilaf (or 3 cups, whichever you prefer)
1 Cup wild or brown rice (if you do not have wild or brown, add an extra cup of pilaf)
2 Teaspoons butter
1 Cup finely chopped mushroom
3 diced sausage or 1 1/2 Cup (optional) (I recommend Aidell's Italian Chicken Sausage)
1 Cup diced onion
2 Teaspoons #7 and #1 Basque seasoning or any mixed seasoning you prefer
1 Cup of scooped out insides of squash
Handful of fresh spinach
1 Teaspoon chopped ginger (optional)
1/2 Cup Piperade
1/2 Cup cream
Pine nuts
Parmesan Cheese

Scoop out squash to make a bowl on the inside (about 8 to 10, depending on size)
Cook rice as directed on box.  Saute butter, onion, mushroom, squash insides, spinach and spice until tender.  In large bowl, combine rice, ginger, Piperade and cream.  Add onion mixture and sausage to the bowl and mix.

In at least a 9x11 baking dish, arrange your hollowed out squash and stuff the rice mixture into it.  Sprinkle with cheese and top with pine nuts.  Bake uncovered at 375 for 40 to 50 minutes, depending on size of squash.

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© Monet Bonson