10-11 Patty Pan Squash
1 large carrot
1 large green onion stalk (or 1/2 sm. sweet onion will work)
1 cup short grain brown rice
2 cups (or a bit more if necessary) vegetable bouillon
1-2 garlic cloves, poked with a fork
3 tbsp (approx) tomato paste
1.5 tbsp Earth Balance (or margarine/butter of choice)
Pinch or two of sea salt
Freshly Ground black pepper
Dried or fresh parsley, to garnish
Freshly ground black pepper, to garnish
Take a medium sized pot and bring 2 cups of vegetable bouillon + sea salt + poked garlic cloves to a boil on high. Add 1 cup short grain brown rice and stir well, checking often. Add more bouillon if it gets too dry. After about 10 minutes reduce to medium heat. Cook for about 20-25 more minutes over medium heat. Check it often as it can burn easily.
While the rice is cooking, take a large pot and fill it with 1-2 inches of water and bring to a boil. Place patty pan squash in the pot and cook for about 7-8 minutes. Remove from heat, drain, and allow to cool.
While the above is cooking, prepare the stuffing. Take the carrot and green onion and process in a food processor until fine. In a small bowl, mix the sauce for the rice. Take the earth balance in a small bowl and heat until soft. Now mix in the tomato paste until smooth. When the rice is done cooking remove garlic cloves, add the tomato paste + Earth Balance mixture, and stir very well. Taste. Add salt and black pepper if necessary.
Take your cooled squash and chop off the heads and remove the insides carefully with a spoon. Take the flesh that you remove and add it to the processed mixture of carrots and onion. Take the processed mixture (carrots, onion + squash insides) and dump it into the rice pot. Stir well and taste for any adjustments you need to make.
Stuff the Patty Pan squash with your rice + veggie mixture. Take any remaining leftover rice mixture and scoop it onto the pan around the squash. Bake in the oven at 375F for about 20 minutes. Sprinkle with parsley, serve and enjoy!