Stuffed Squash

Directions

Preheat the oven to 350℉ (180℃).

Cut the squash in half lengthwise and scoop out the pit and seeds.

Sprinkle the flesh with salt and leave the halves upside down to drain.

Meanwhile, simmer the rice in a covered pan 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.

Top with second half.

Heat oil in a pan and add onion and garlic. Saute, stirrring, utnil soft.

Add tomatoes and tomato paste. Simmer for 5 minutes, stirring occasionally, and season well.

Place squash in a baking dish with a lid, or use foil to cover.

Surround with the sauce. Cover and cook for 45 minutes until squash is tender.

Serve hot or cold with a crisp green salad.