Curried Rice Stuffed Squash

Do you stockpile squash? I do. I visit farm stands and buy different varieties to enjoy into the winter months. I was recently at La Conner Gardens and selected two small Kabocha squash for $1. The curry in this recipe will warm you up. I order Madras curry powder online from an organic food source called Misfits Market. The tomato, from our garden, adds moisture to a rice dish.

Ingredients

Small Kabocha squash, 2

Madras Curry Powder, 2 teaspoons

Onion, ¼ chopped

Small tomato, 1, chopped

Cooked rice, 1 cup

Olive oil, 1 tablespoon

Butter, 2 tablespoons

Water, 2 cups

Aluminum foil, to fit baking dish

Preparation

This recipe takes two steps for bakingthe squash.

Line a baking dish with aluminum foil.

Put one cup of water in the baking dish.

Wash the squash, place in the baking dish and bake in a 350 degree oven, for one hour.

Allow to cool completely.

You could refrigerate for one day.

To prepare the curried rice, add the olive oil into a sauté or fry pan.

Add the onion and sauté lightly, medium low heat, until the onion becomes translucent.

Add in the rice, pressing evenly into the pan.

Mix the rice into the cooked onions.

Add the chopped tomato and mix evenly.

Sprinkle curry powder over rice mixture.

Stir and allow to cook for one minute.

Remove from heat.

Next, open the top of the squash around the stem with a small, short knife.

Scoop out the seeds.

Stuff the curried rice into the squash.

Pat into the squash.

Reuse the aluminum foil to line the baking dish.

Put in second cup of water.

Add the stuffed squash and bake in a preheated 350 degree oven for 30 minutes.

When serving, slice down the sides and add butter to the flesh of the cooked squash.