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Stuffed Squash with Rice & Chicken

I love squash, there are summer and winter squash, there are so many different varieties of squash they differ in shape, size, and color. Their colors are so bright, cheerful and beautiful. Squash are sweet in taste, they are moist, they have creamy yellow flesh, and they smell like sweets potato. The best way to eat them is by steaming or baking them. They would taste wonderful in any recipe or dish you would make. You can cook squash as sweet or savory dishes. In this recipe I stuffed the squash with rice, chicken and mix vegetables, then I baked it, it was very delicious, and the flavor was wonderful.


  • 1 squash washed and cleaned from the inside.

  • 1 tablespoon olive oil

  • ½ Ibs chicken and cut into cubes

  • 1 small onion

  • 1 cup frozen mix vegetables

  • ½ cup of basmati rice or any of your favorite rice

  • 1 cup water

  • Salt as preferred

  • 1 tablespoon Black pepper

  • 1 tablespoon cumin powder

  • 1 tablespoon coriander powder

  • ½ tablespoon cinnamon powder



In a big pot add the olive oil and the chicken, cook it for about 10 minutes then add the onion. Cook until the chicken fully cooked then add the mix vegetables let it cook for 3 minutes then add salt, black pepper, cumin, coriander, cinnamon cook for 2 to 3 minutes then add the water when started to boil add your rice cover your pot. The water should cover a ½ inch above the rice after the water is evaporated remove from heat. The rice should be half cooked.


Use a pencil or marker to draw a circle around the squash stem. The circle should be about 2 inches from the diameter of the squash. Cut along the line using a sharp knife and start to cut inward toward the center of the squash at 45-degree angle. This will help the lid to stay on the top of the squash and would not fall when you replace it back into the squash. Remove the lid from the squash and cut away any pulp that will be attached to it.

Clean the squash from inside by removing all the seeds. Then add a touch of salt, black pepper, cumin, coriander, and cinnamon inside the squash. With a spoon add your rice stuffing inside the squash and fill your squash to the top then add the lid back.

Spread olive oil on foil and place your stuff squash inside and coat the outside of the squash with olive oil. Wrap the squash with a foil and place in the oven about 400 degrees for about 45 minutes or until the squash is tender.


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