Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 salad.

From the files of DEEANNE

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