Stuffed squash I

Ingredients for Stuffed squash I

Instructions for Stuffed squash I

To prepare the Stuffed squash I recipe, please follow these instructions:

Loose rice to cook according to the instructions on the packaging.

The squash (about 30 cm long, 8-10 cm in diameter) is rinsed and released for stalk, divided into two equal parts. The chests are removed with a tablespoon. The 2 halves are hollowed out (with the teaspoon) until the 'meat thickness' is approx. 1 cm.

The onions are peeled and chopped. Onions and fathers are sweetened in a saucepan until they are light golden. The squash meat is chopped roughly with a knife and put into the dad and switching.

Add tomato sauce, spices and water and let it be small until the liquid is almost cooked away, approx. 30 minutes.

The saucepan is taken from the heat and the rice is mixed in. Cool off easily.


The squash halves are filled with the father, who must have a solid consistency (regulated with rasp). Fill up so that there is as much daddy over the squash half as it is in. Dry with rasp with light hand.

Squash halves are placed on baking paper in a frying pan. Finished in oven at 200 degrees C. alm. Oven for 25-30 minutes.