Table of Contents
Spanish-style stuffed squash is a delicious and healthy dish that combines the sweet flavor of squash with savory rice and vegetables. It is a popular recipe in Mediterranean cuisine and perfect for a hearty lunch or dinner.
Ingredients Needed
- 2 medium-sized squash (zucchini or yellow squash)
- 1 cup long-grain rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup diced tomatoes
- 1/2 cup chopped fresh parsley
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup shredded cheese (optional)
Preparation Steps
Start by preheating your oven to 375°F (190°C). Cut the squash in half lengthwise and scoop out the seeds to create a hollow cavity. Brush the squash halves with 1 tablespoon of olive oil and place them on a baking sheet. Bake for about 20 minutes to soften.
Meanwhile, cook the rice according to package instructions. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Then, add the chopped bell pepper and diced tomatoes, cooking for another 5 minutes.
Stir in the cooked rice, chopped parsley, smoked paprika, salt, and pepper. Mix well and cook for an additional 2-3 minutes to blend the flavors.
Remove the squash from the oven and fill each half with the rice and vegetable mixture. If desired, sprinkle shredded cheese on top. Return the stuffed squash to the oven and bake for another 15-20 minutes until the cheese is melted and bubbly.
Serving Suggestions
This Spanish-style stuffed squash pairs well with a fresh green salad and crusty bread. It can be served hot or at room temperature, making it a versatile dish for any occasion.
Enjoy this flavorful and nutritious meal that brings a taste of Spain to your table!