*  Exported from  MasterCook  *
                               STUFFED SQUASH
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Vegan
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Squash
                         Salt and pepper to taste
      1/3   c            Brown rice
    2       sm           Carrots -- diced
      1/4   c            Peas -- shelled
    2       tb           Oil
    1                    Onion -- chopped
    1                    Garlic clove -- chopped
    1                    Celery stalk -- chopped
    1                    Handful parsley -- chopped
    2       tb           Hazelnuts -- chopped
                         -----TOMATO SAUCE-----
    2       tb           Oil
    1                    Onion -- chopped
    2                    Garlic cloves -- chopped
    1 3/4   c            Tomatoes, canned -- mashed
    1       tb           Tomato paste
                         Salt and pepper to taste
    Preheat the oven to 350 degrees. Cut the squash in half lengthwise and
   scoop out the pit and seeds.
    Sprinkle the flesh with salt andleave the halves upside down to drain.
    Meanwhile, make the filling. Simmer the ricein a coveredpan of salted
   water until just tender (about 30 minutes). Drain.
    Parboil carrots and peas and drain. Heat oil in a pan and fry onion and
   garlic until translucent. Add celery, carrots and peas. Stir in the rice,
   parsley and hazelnuts and season well. Dry the squash and pile filling into
   one half of it. Top with second half.
    Make the tomato sauce. Heat oil in a pan and add onion and garlic. Fry,
   stirrring, utnil soft. Add tomatoes and tomato paste. Simmer for 5 minutes,
   stirring occasionally, and season well.
    Place squash in a baling dish with a likd, if you have one big enough,
   otherwise use foil to cover. Surround it with the sauce. Cover and cook for
   45 minutes until squash is tender. Serve hot or cold with a crisp green
    From the files of DEEANNE
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