Wednesday, October 6, 2010

Stuffed summer squash

3 medium heirloom tomatoes, cubed
4 cloves garlic, minced
1 red onion, minced
1/2 bunch chard, stems minced and leaves chopped
1 large portabella, finely chopped
2/3 c + 2 c rice, precooked
1/4 t each cumin, allspice, cinnamon, sage
3 oz chevre, forked out of the pack
salt and pepper to taste
3 round summer squash (but I could have filled another 1 or 2)
1/3 c red wine

Start simmering the tomatoes in a large pot. In a frying pan, saute the garlic, onion, and chard stems in a bit of oil. Add the leaves, cook until wilted, then turn off the heat. Add portabella, 2/3 c rice, cheese, and spices, and stir to combine. Slice the tops off the summer squash and scrape out the soft seedy part of the insides with a spoon. Fill with filling. Mince some of the less seedy inside bits and add to the tomatoes with the wine, and bring to a simmer. Place the squash (open side up) in the pot, loosely cover, and simmer until the squash are cooked through (about 20 min). Snack on any extra filling while you wait for the squash to cook. When the squash are ready, transfer them to plates. Stir the rest of the rice, and some salt and pepper, into the tomato sauce, and cook briefly. Divide the tomato-rice side dish between plates and serve.

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