Stuffed Squash with Rice and Black Olives
Prep Time : 15 mins
Cook Time : 30 mins
Yields 2 halves / 2 portions
Ingredients
- 1 cup (250g) U.S. grown brown rice, cooked according to package - cooled
- 1 medium spaghetti squash, trimmed and de-seeded
- 2 tbsp (30 mL) olive oil
- ½ medium onion, diced
- 3 garlic cloves, minced
- 1 tsp (10g) dried basil
- ½ tsp (3g) smoked paprika
- ½ tsp (3g) chili flakes
- ½ tsp (3g) thyme
- 1 can of fire roasted tomatoes (or diced tomatoes)
- 1 can black California Ripe Olives
- ⅔ cup (65g) feta or goat cheese, separated
- Salt & pepper, to taste
- ½ cup (50g) cilantro, roughly chopped
- fresh lime x scallions for garnish
Directions
- Cook rice according to package. Cool. Steam spaghetti squash (quickest method). Once fork
tender, carefully place on baking sheet. - Meanwhile in a large pan, heat oil and sauté onions, garlic and spices until soft and fragrant.
Add in can of tomatoes and gently bring to a boil. Add in rice, olives and ½ of the cheese.
Taste and season with salt &and pepper accordingly. - Preheat oven to 400°F (205°C).
- Using a fork, loosen the “spaghetti” in the squash. Stuff with rice and olive heaven (filling).
- Top with remaining cheese and roast for 7 minutes in oven. Finish with a little
broil. - Garnish with scallions, a squeeze of lime and cilantro! Such a hearty and simple meal, sure to
impress the pickiest of eaters.
