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

Name: Stuffed Squash
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 Servings
Ingredients: squash: 8; carrots: 3; onions: 2; mushrooms: 250gr; Jasmine rice: 2 cups; dill: 1/2 tsp; thyme: 1/4 tsp; paprika: 1 tsp; stock cubes: 3; bouillon: 1 tbs; oil: 5 tbs; vegetable stock: 5 cups

Features:

Cuisine:

Eastern European

65 min
Serves 8
Medium

Ingredients

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

Directions

(Visited 699 times, 1 visits today)

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.

Share it on your social network:

Ingredients

Stuffed Squash

Ingredients

Directions

Steps

Vegetarian Vegan

Related Recipes:

Add Your Comment Cancel reply