Get ready to transform ordinary squashes into a mouthwatering culinary masterpiece that will have your family and friends begging for seconds! This incredible American-style recipe combines the delicate sweetness of small squashes with a hearty, flavor-packed rice pilaf that's guaranteed to elevate your dinner game. Whether you're a seasoned home chef or a curious cooking novice, these stuffed squashes promise a delightful dining experience that's both nutritious and incredibly satisfying.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 small squashes
- 1 cup rice
- 2 cups vegetable broth
- 1/2 cup chopped onions
- 1/2 cup diced carrots
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the squashes cook evenly and thoroughly.
- Prepare the small squashes by washing them under cold water. Cut off the tops and scoop out the seeds and flesh, creating hollowed-out vessels for the filling. Set the scooped-out flesh aside for later use.
- In a medium saucepan, bring 2 cups of vegetable broth to a boil. Once boiling, add 1 cup of rice, reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the rice is cooked and the broth is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- While the rice is cooking, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onions and diced carrots, sautéing them for about 5-7 minutes until they are softened and the onions are translucent.
- Once the onions and carrots are cooked, add the reserved squash flesh, thyme, salt, and pepper to the skillet. Stir everything together and cook for an additional 3-5 minutes to allow the flavors to meld.
- Fluff the cooked rice with a fork and combine it with the vegetable mixture in the skillet. Mix well to ensure all ingredients are evenly distributed.
- Stuff each hollowed-out squash with the rice and vegetable mixture, packing it gently but firmly. Place the stuffed squashes upright in a baking dish.
- If desired, drizzle a little olive oil over the stuffed squashes and sprinkle with additional salt and pepper for extra flavor.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This will help steam the squashes and make them tender.
- After 25 minutes, remove the foil and continue baking for an additional 15 minutes, or until the squashes are tender and the tops are slightly golden.
- Once done, remove the stuffed squashes from the oven and let them cool for a few minutes before serving. Enjoy your delicious stuffed small squashes with American rice pilaf!
Tips
- Choose squashes that are uniform in size to ensure even cooking and a beautiful presentation.
- Don't discard the scooped-out squash flesh - it adds extra flavor and nutrition to your filling.
- For extra richness, consider adding grated cheese or toasted nuts to your rice pilaf mixture.
- Use vegetable broth instead of water when cooking rice to enhance the overall flavor profile.
- Make sure to pack the rice filling gently but firmly to prevent air pockets and ensure a compact stuffing.
- If you want a crispy top, sprinkle some breadcrumbs or grated Parmesan before the final 15 minutes of baking.
- Let the stuffed squashes rest for a few minutes after baking to allow the flavors to settle and make serving easier.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
