Description
Try a new squash this season like the vibrant kuri. This dish has a nice combination of textures from the squash, sausage pieces and confetti like rice.
Ingredients
Scale
- 1 whole Kuri Squash, cut in half and seeds removed
- 4 tablespoons of butter or Ghee (2 in each half)
- salt and pepper to taste
- 2 tablespoons diced red onion
- 1 teaspoon minced garlic
- 2 teaspoons olive oil, for sauteeing onion and garlic
- 2 cups COOKED rice
- 1 cup COOKED sausage (I use chicken sausage)
- 1/2 teaspoon dried parsley flakes
- 4 tablespoons coconut milk (2 in each half)
Instructions
- Preheat oven to 375.
- Prepare squash to be baked by cutting in half, removing seeds and placing in baking dish. Add salt, pepper and 2 tablespoons of butter to each half. The butter will melt and be used when you add the rice/sausage mix.
- Bake squash for 35 minutes. Check the squash and see if it is still firm, if so, bake a bit longer.
- While squash is baking prepare the filling. Saute the onion and garlic in olive oil. Add the cooked rice and cooked sausage. Taste mixture and salt and pepper accordingly.
- Remove baked squash from oven and fill the centers with the rice. The butter that has melted should be soaked up by the rice. Add the 2 tablespoons of coconut milk and sprinkle with the parsley flakes.
- Return to oven and bake for 10 minutes. Serve scooped on a platter (see picture) or serve a half to each person.
- Category: Main