VCE: Scallop Squash With Saffron Rice

[Guest guest]

All the recipes I posted today are from Vegetarian Cooking for Everyone. I

forgot to put VCE in some of the subject headers. Sorry.

 

kathleen

 

* Exported from MasterCook *

 

Scallop Squash With Saffron Rice

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 427

Serving Size : 6 Preparation Time :0:00

Categories : Rice Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 scallop or pattypan squash

(6 to 8 ounces each)

1 pinch saffron threads steeped in

1 tablespoon boiling water

3/4 cup cooked long-grain white rice

3 scallions -- thinly sliced

including some of the greens

3 tablespoons finely diced mozzarella

preferably fresh

3 tablespoons chopped basil leaves

OR Pesto

(see separate recipe)

1 teaspoon grated lemon zest

Salt and freshly milled pepper -- to taste

 

SERVES 6

 

The bright yellow Sunburst variety makes particularly pretty

containers. Make sure they can stand firmly - slice a little piece off the

bottom if necessary. Serve with a fresh or roasted tomato sauce.

 

Preheat the oven to 375F. Prepare the squash for stuffing (see

below). Rinse, then slice off 1/2 inch or so from the top and set it

aside. Hollow out the insides of the squash and chop the flesh. Add the

saffron to the rice and add the remaining ingredients, including the

chopped squash, seasoning well with salt and pepper. Fill the squash and

replace the lids. Set in a baking dish, pour water into the dish to come

about 1/4 inch up the sides of the dish, then cover with foil and bake

until the squash feels tender, about 25 minutes.

 

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