Subj : Jalapeno Rice & Chili Stuffed Squash
To   : All
From : Ben Collver
Date : Wed Feb 25 2026 07:08 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jalapeno Rice And Chili Stuffed Squash
 Categories: Stuffed, Veg
      Yield: 2 Servings
 
      1 md Butternut or other winter
           - squash; halved & seeded
      1 tb Olive oil -OR-
    1/4 c  Water
      1 md Onion; minced
      1    Jalapeno;
           - seeded & minced
      2 c  Chili; your favorite
      1 c  Cooked rice
    1/2 ts Salt
 
  If you can find the sweet, orange-fleshed kabocha squash, also called
  Hokkaido pumpkin, you're in for a special treat.
  
  Preheat the oven to 375?F. Lightly oil a baking pan. Place the squash
  halves, cut sides down, in the pan and bake until just tender, about
  30 minutes. Remove from the oven but keep the oven on.
  
  Heat the olive oil or water in a large skillet over medium heat. Add
  the onion and jalapeno, cover, and cook until softened, about 5
  minutes. Transfer to alarge bowl and add the chili, rice, and salt.
  Mix well to combine.
  
  Fill the squash cavities with the stuffing. Add 1/4" of water to the
  baking pan, cover, and bake until the squash are tender and the
  filling is hot, about 20 minutes. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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