Description
Sweet kuri squash is baked until tender, then filled with a savory mix of sausage, rice, and coconut milk. A comforting, flavorful fall meal.
Ingredients
Units
Scale
- 1 whole Kuri Squash (1 whole Kuri Squash) whole Kuri Squash, cut in half and seeds removed
- 4 tbsp (113 g) butter or Ghee butter or Ghee
- salt and pepper to taste
- 2 tbsp (30 g) diced red onion
- 1 tsp minced garlic
- 2 tsp olive oil olive oil, for sauteeing onion and garlic
- 2 cups (473 ml) COOKED rice
- 1 cup (237 ml) COOKED sausage COOKED sausage
- 1/2 tsp dried parsley flakes
- 4 tbsp (113 g) coconut milk coconut milk
Instructions
- Preheat oven to 375°F (190°C).
- Prepare squash by cutting in half, removing seeds, and placing in a baking dish. Add salt, pepper, and 2 tablespoons of butter to each half.
- Bake squash for 35 minutes, or longer if still firm.
- While squash is baking, prepare the filling by sautéing onion and garlic in olive oil. Add cooked rice and cooked sausage; season with salt and pepper to taste.
- Remove baked squash from oven and fill the centers with the rice mixture. Add 2 tablespoons of coconut milk and sprinkle with parsley flakes.
- Return to oven and bake for 10 minutes.
- Serve scooped on a platter or serve a half to each person.
Notes
- For a richer flavor, use ghee instead of butter.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- If you don’t have coconut milk, you can substitute with an equal amount of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 50