Baked Rice and Cheese Stuffed Courgettes

A delicious home-style dish featuring round summer squash hollowed out and filled with a savory blend of fluffy rice, sauteed carrots, sweet onions, and gooey melted cheese. Baked until tender, these stuffed squashes make a satisfying vegetarian centerpiece or a rich side dish.

Ingredients

• 2 Onions
• 1 Carrot
• 4 Round squash
• 1 Cup of rice
• 100g Cheese (optional)

Directions

1. Cook the rice for about 20 minutes, then strain and allow to cool.
2. While the rice cooks, dice the onions into small cubes, grate the carrot, and slice the round squash in halves.
3. Scoop out the centers of the squash halves, dice the core into small cubes, and set aside.
4. Heat an oiled pan and cook the onion, carrot, and diced squash cores together for 10 minutes, adding seasoning as desired.
5. Place the hollowed squash halves facing down on a metal griddle in the oven to soften.
6. Add the cooled rice into the pan with the vegetable mixture, stir well, and cook for an additional 10 minutes.
7. Flip the squash halves upright, stuff each with cheese and the cooked rice and vegetable filling, then bake in the oven at max heat for 10 minutes.
8. Serve warm.