Singapore Vienamese Shops

Stuffed Squash, by Kristina Baverstock


vegetarian stuffed squash Kristina Baverstock

In the family of Kristina, a native of Minnesota (USA), squash has a special place. In November, the family moves to a farm to the provisions as it relates treasures. The pumpkins are very varied in shape, color, texture and taste.
We're in New York, north of Harlem. Kristina and I we walk on Amsterdam Avenue in search of a grocery shop to shop. Kristina wants to cook a stuffed squash that evening. Nothing about Amsterdam Avenue, we try Broadway. The bottom of the air is very cold, it's January 3rd. We march bravely against the wind and arrived on Broadway with the 145th street, we finally find what we need in the district of Puerto Rico:
- two squash (serves 4)
- spinach
- watercress
- nuts cashew
-
onions - one cup of rice already cooked

Cut squash in half, and drain the seeds and some of the flesh (reserve the seeds to roast with salt, and the pulpit for a eg soup or ravioli)

The coat of olive oil, place them upside down in a dish and roast in hot oven until the flesh is tender.
Meanwhile, prepare stuffing. Then you can exercise your creativity, use what you have on hand.
Cut and fry onions in olive oil, add spinach, watercress, a cup of rice already cooked, chopped cashews and spices you want. Salt, pepper and a dash of balsamic vinegar or lemon.
Line inside of squash with cheese and fill with stuffing. top with cheese. And bake in the oven.
The grandmother of Kristina add mushrooms and sometimes pecans.


Original english version by Kristina Baverstock :

1 or 2 squashes of any edible variety.
Cut into halves and scoop out the seeds and innards. Brush with olive oil and place face down on a pan. Roast at a high temp (400 Fahrenheit is what I use) until the flesh is well cooked to be tender.
Meanwhile, create the filling.
I used diced onions, spinach, watercress, cooked brown rice, broken cashews and some herbs and spices.
I sautéed the onions in olive oil, then added the spinach when they were beginning to turn white. I then added herbs and spices and the watercress (chopped) followed by the cashews. Finally I added some balsamic vinegar. I set this aside and wait for the squash to be all the way cooked through.
Once it is cooked, I put a cheese (preferably a nice one but any cheese will do) layer inside the bowl of each squash. after that I stuff the spinach mixture inside the bowls until slightly over full and top with more cheese.
Then simply bake it until the cheese is nice and melty!
Hope this makes sense, I am not great at writing up recipes. Let me know if I need to add more.
Everything is adjustable, such as using any kind of grain in place of rice. My grandma uses wild rice and brown rice. She also uses mushrooms and pecan nuts sometimes in the stuffing.