Stuffed Squash Recipe

Preparation

1. 1

   Prepare the Rice

   In a medium pot, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until rice is tender and water is absorbed. Set aside.

2. 2

   Prepare the Vegetables

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Add 1 cup of caponata vegetables and cook for about 5-7 minutes until softened. Stir in 1 cup of golden raisins, salt, and black pepper. Cook for another 2 minutes. Remove from heat and combine with the cooked brown rice.

3. 3

   Prepare the Squash

   Preheat your grill to medium-high heat. Slice the yellow squash and zucchini in half lengthwise. Using a spoon, scoop out some of the flesh to create space for the filling. Brush the insides with olive oil and sprinkle with salt and pepper.

4. 4

   Stuff the Squash

   Fill each half of the yellow squash and zucchini with the rice and vegetable mixture, pressing it down gently to pack it in.

5. 5

   Grill the Squash

   Place the stuffed squash halves on the preheated grill, cut side down, and grill for about 5-7 minutes. Flip the squash and grill for an additional 5-7 minutes until the squash is tender and has grill marks.

6. 6

   Prepare the Coulis

   In a blender, combine 1 cup of roasted red peppers with 1 tablespoon of balsamic vinegar. Blend until smooth. Add salt to taste.

7. 7

   Serve

   Plate the grilled stuffed squash and drizzle with roasted red pepper coulis. Garnish with fresh basil before serving.