Stuffed Calabaza Squash

• Ingredients to provide the stuffing for a 4-6 lbs calabaza squash,
• Serving 4
• Cooking time: 2 hours
• Preheat oven to 325 degrees F
• 1 calabaza squash, 4-6 lbs
• 2 tablespoons virgin olive oil
• Pinch salt
• 1/2 cup brown rice, about 9 oz
• 1 medium onion, finely chopped (1/4 "dice)
• 1 1/2 cups finely chopped fresh mushroom caps
• 1 large vine-ripened tomato, finely chopped
• 1/4 cup sundried tomatoes
• 1/4 cup (2 oz) golden raisins or sultanas
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped walnuts
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly grated Parmesan cheese

1. Preparationtreheat the oven to 325 degrees F. cut a slice, about 1/2 inch thick from across the top of each squash and scoop out the seeds with a metal spoon.
2. Brush the exposed squash flesh and inside the cavities with 1 tablespoon of olive oil. Place the squash on a baking tray and bake until the squash is almost tender.
3. Meanwhile bring a large saucepan of water to a boil. Add the salt and rice and boil rapidly, uncovered, until the rice is tender. Drain the rice, rinse under hot running water and drain.
4. Heat the remaining oil in a medium sized, non-stick fry pan over medium high heat. Add onions and garlic and saute, stirring frequently, until the onions are soft and golden
5. Reduce the heat to medium; add the mushrooms and cook, stirring, until tender. Add tomatoes and sundried tomatoes and cook stirring, until the tomatoes are cooked.
6. Transfer onions, mushroom and tomato mixture to a large bowl. Add raisins, parsley, walnuts pepper and the cooked rice. Mix well.
7. Spoon the rice mixture into the squash shells, dividing evenly Sprinkle the Parmesan over the squash-stuffing.
8. Bake until hot and the cheese is golden brown, about 20 minutes. Serve immediately.

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Taken from www.epicurious.com/recipes/member/views/stuffed-calabaza-squash-50110282 (may not work)