1 vegetable stock cube
1/2 cup basmati and wild rice
4 small squash
1/2 stick of butter
1 medium onion, chopped
1/4 toasted hazelnuts, chopped
1 tablespoon thyme leaves, chopped
1/4-1/3 white cheddar cheese, crumbled
Meat Options: To make this more of a main course, brown about 1/2 pound of ground meat (sausage, beef etc.) in a separate skillet. Add it to the mixture after you have done the saute’ of the onion but before you add the diced squash pulp.
Optional Vegetables: About 1/4 cup of diced red bell pepper or green pepper are excellent vegetables to add flavor and color to this dish. Make sure they are finely diced.
Preheat the oven to 350 degrees F
In a large saucepan fill to within 2 inches from the top with water. Bring the water to a boil and crumble in the stock cube, and add the rice. Simmer for 10 minutes. Drain and spread the rice out onto a plate to allow it to cool quickly.
Slice the tops off the squash and set aside as lids. Scoop out and discard the seeds and fibrous strands. Carefully cut away as much of the flesh from the inside of each one as you can, leaving a decent thicknes along the wall of the squash.Roughly dice the flesh.
Melt the butter in a pan and gently cook the onion, and any other optional vegetables for 10 minutes until softened. Add the squash flesh and cook for 10 minutes. Transfer into a large bowl to cool.
Add the nuts and thyme to the cooled onion along with the rice. Mix well and season with salt and freshly ground black pepper. Stir in the cheese.
Pile the mixture into the hollowed-out squash and cover with the lids. Place in a lightly oiled roasting dish and bake for 45 minutes to 1 hour until the shells are tender.