Rice Stuffed Turban Squash

Stuff your turban squash with a delicious rice and vegetable fillings. A bit of work to prepare, but really worth it!

Serves: 6, as a side dish

Prep Time: 20 min

Cooking Time: 60 min

Total:  80 min

Turban squash, goat cheese, walnuts and rice.

Ingredients

1 turban squash
1 cup brown rice, rinsed
1 onion, chopped
1-2 cloves garlic, chopped
1 tbsp. oil
6-8 mushrooms, white or crimini, sliced
1/2 red pepper, chopped
1/4 cup chopped walnuts
1/4 cup sundried tomatoes, cut into small pieces
1 tbsp. garlic-infused oil
1/4 tsp. ground nutmeg
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
salt and pepper
crumbled goat cheese, to garnish

Directions

1. Slice the cup part of the turban squash and scoop the seeds from both halves using a spoon.  Place both sides face down on a baking sheet lined with parchment paper and bake in a preheated oven at 350F for 20 minutes.
2. While squash is roasting, prepare rice as directed on package.  Add dried rosemary and salt to the water as the rice cooks.
3. In a skillet, heat oil and saute onions and garlic until lightly browned, about 2-3 minutes.  Add spices and herbs and cook for 1 minute, then add mushrooms and red pepper and cook for another 3-4 minutes.  Remove from heat and cover skillet with a lid.
4. Combine cooked rice in the skillet with the sauteed vegetables, and add sundried tomatoes and walnuts.  Stir well.
5. Taste rice mixture and adjust seasoning if necessary.
6. Remove squash from oven and brush with an garlic-infused oil.  Stuff both halves with with rice mixture and place into a large casserole dish, on a bed of extra rice filling.  Cover with tinfoil or a lid, and return to the oven to bake for another 40 minutes.
7. To serve, cut stuffed squash into slices, and garnish with crumbled goat cheese.  Serve with side of mixed green salad.