Stuffed Squash (vegan)
This is one of my all-time favorites, so good, so good-lookin,' and so good for you.
1 spaghetti/acorn squash
½ cup cooked rice
½ cup salsa (corn or bean are extra-good)
Cut the squash in half along the lines and scoop out the seeds with a spoon. Place the halves face-down on a greased cookie sheet. Bake in a 375* oven for ½ hour.
Mix the rice and salsa together, throw in a little oil or butter if desired, and use the mixture to (over)fill the squash-halves. Now placed on the cookie sheet face-up, the squash goes in for another half-hour.
When it comes out, the squash is soft and the rice is flavorful and crispy on top.
Recipe by FriendlyTaco of Chiyogami Creations.