Jalapeno Rice & Chili Stuffed Squash
From
Ben Collver@1:105/500 to
All on Wed Feb 25 07:08:47 2026
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Title: Jalapeno Rice And Chili Stuffed Squash
Categories: Stuffed, Veg
Yield: 2 Servings
1 md Butternut or other winter
- squash; halved & seeded
1 tb Olive oil -OR-
1/4 c Water
1 md Onion; minced
1 Jalapeno;
- seeded & minced
2 c Chili; your favorite
1 c Cooked rice
1/2 ts Salt
If you can find the sweet, orange-fleshed kabocha squash, also called
Hokkaido pumpkin, you're in for a special treat.
Preheat the oven to 375?F. Lightly oil a baking pan. Place the squash
halves, cut sides down, in the pan and bake until just tender, about
30 minutes. Remove from the oven but keep the oven on.
Heat the olive oil or water in a large skillet over medium heat. Add
the onion and jalapeno, cover, and cook until softened, about 5
minutes. Transfer to alarge bowl and add the chili, rice, and salt.
Mix well to combine.
Fill the squash cavities with the stuffing. Add 1/4" of water to the
baking pan, cover, and bake until the squash are tender and the
filling is hot, about 20 minutes. Serve hot.
Recipe by Vegan Planet by Robin Robertson
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