These beautiful golden squash have a sweet, delicate flavor, a creamy texture, and are entirely edible — yes, skin included. They are also the perfect receptacles for stuffing. In this version, they’re packed with forbidden rice that’s chock full of herbs and pistachios, and have a lively citrus zing.
Serves 8 people
For the squash:
8 small delicata squash — halved lengthwise, seeds removed
Zest of 2 lemons
For the stuffing:
1 cup black rice –well rinsed
3 tablespoons finely chopped flat leaf parsley
3 tablespoons finely chopped chives
2 tablespoons pistachios — finely chopped
2 green tomatoes — diced
Zest of 1 lime
Juice and Zest of 1 lemon
2 tablespoons olive oil
This is lovely with a spoonful of yogurt or some crumbled goat cheese on top. I like to serve this with a green salad.
Cook with Pascale on her YouTube Channel:
For this recipe click on the image below.