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Red Kuri Squash with Sausage, Rice and Coconut Milk

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  • Author: Sherron Watson
  • Yield: makes two halves of a squash 1x


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.


  • 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)


  1. Preheat oven to 375.
  2. 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.
  3. Bake squash for 35 minutes. Check the squash and see if it is still firm, if so, bake a bit longer.
  4. 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.
  5. 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.
  6. Return to oven and bake for 10 minutes. Serve scooped on a platter (see picture) or serve a half to each person.
  • Category: Main
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