This Stuffed Squash recipe features U.S.-grown brown rice and California Ripe Olives, combining for a perfectly harmonious blend of flavours and textures.
Recipe developed by Chef & Nutritionist Rachel Bies
Stuffed Squash with Rice and Black Olives
Ingredients
- 1 cup (250 g) 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 med onion, diced
- 3 garlic cloves, minced
- 1 tsp (10 g) dried basil
- ½ tsp (3 g) smoked paprika
- ½ tsp (3 g) chili flakes
- ½ tsp (3 g) thyme
- 1 can of fire roasted tomatoes (or diced tomatoes)
- 1 can black California Ripe Olives
- ⅔ cup (65 g) feta or goat cheese, separated
- Salt & pepper, to taste
½ cup (50 g) 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 half 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.
Notes
VARIATIONS: Feel free to add leftover proteins or some sausage to add some extra punch.
