Wednesday, 3 October 2007

Beef, Mushroom and Rice Stuffed Buttercup Squash

Squashes and pumpkins make excellent vessels for stuffing, and a green salad or a steamed green vegetable such as broccoli will complete the meal.

You do need a large squash for this; let me emphasize that. Otherwise you will have a hard time getting all the stuffing in. If you can't get one large squash, get two medium sized ones, and reserve most of the flesh of one of them for some other use, and divide the stuffing between the two.

4 servings
1 1/2 hours - 40 minutes prep time

Stuffed Buttercup Squash1 large buttercup squash

1 pound ground beef
1 tablespoon olive oil
1 large onion
2 stalks of celery
2 cups sliced button mushrooms

2 cups cooked brown rice
1 tablespoon sweet Hungarian paprika
1 teaspoon savory
1/2 teaspoon black peppercorns, crushed
3 tablespoons tamari or soy sauce

Preheat the oven to 350°F. Cut a lid in the squash and remove all the seeds and string bits. You will need a large, sharp knife, and I find it most effective to cut around one way, then to reverse the knife and re-cut around the other way. Bake the squash at 350°F for 45 minutes to an hour, until just tender.

About ½ an hour before the squash is done, peel and chop the onion, chop the celery and slice the mushrooms. Cook the meat and vegetables in the oil in a large skillet until the meat is no longer pink and the vegetables are soft.

Add the rice and seasonings, and cook for a few minutes more, stirring well to heat the rice through and distribute the seasonings.

When the squash is cooked, scoop out the insides of the squash leaving the shell intact. Chop the squash flesh and mix it with the meat and rice mixture.

Fill the squash with the mixed meat, rice and squash. Top with the squash lid again, and return to the oven at 350°F. Bake for 30 minutes. Cut the squash in quarters to serve.

1 comment:

Kevin said...

This sounds tasty. That would look pretty impressive on the table. There were a lot of squash at the farmers market on the weekend.