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Stuffed Squash

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Ingredients

Adjust Servings:
8 squash large
3 carrots
2 onions medium
250gr mushrooms
2 cups Jasmine rice
1/2 tsp dill dry
1/4 tsp thyme
1 tsp paprika
3 stock cubes
1 tbs bouillon
5 tbs oil
5 cups vegetable stock

Stuffed Squash

Features:
  • Cooktop
  • Gluten free
  • Oven
  • Vegan
  • 65 min
  • Serves 8
  • Medium

Ingredients

Directions

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Steps

1
Done

Cut the top of the squash and scoop out the middle. Chop in the food processor.
In the food processor also chop the carrots, the onions and the mushrooms.

2
Done

In a nonstick pan cook the chopped veggies with the stock cubes, the bouillon and the herbs for about 15 min.

3
Done

Add the rice and combine gently. Continue cooking until all the liquid from the veggies is absorbed.

4
Done

Remove from heat and stuff the squash.
Preheat oven to 2000C.
Place the squash in a nonstick ovenproof deep pan/ tray. Add the stock.

5
Done

Cover and bake in the oven for about 30-40 min. Serve hot with soycream.

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Perisoare Soup
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Potato, Leek and Truffle cream soup
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Perisoare Soup
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Potato, Leek and Truffle cream soup

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