Kabocha squash works well for this recipe, but you can use acorn or hubbard, as well.

Last time I gave you a winter squash recipe that was for a sweeter squash. Here’s one for a more earthy flavored squash. However, I used it yesterday on a Kabocha squash, which is pretty sweet, and it was very tasty.

Rice Stuffed Squash

Oven Temp: 350˚F

Cooking Time: 40-50 min

Serves: 2-4

Ingredients:

1 winter squash, cut in halve with seeds removed

1 ½ cups rice

3 cups water

1-2 med tomatoes

1 tsp chaat masala spice mix

1 tsp dry rosemary

2 tsp dry basil

1 tsp salt

Sour cream (optional)

Directions:

Preheat oven to 350˚F. Put 1” of water in a 9” x 13” baking pan and place squash cut side down in the pan. Place in oven and cook 40-50 minutes, until a fork inserts easily.

While the squash is cooking, boil water in a 3-quart saucepan. Once boiling add rice, tomatoes, spices, and salt. Lower heat so pot just simmers and allow to cook for 40-45 minutes or until all the water is absorbed by the rice.

Serving:

Take each half of the of the squash and cut it in two. Stuff each piece with the rice mixture and top with a dollop of sour cream. Serve with homemade bread and a green salad for a hearty winter meal.