If you're looking for a autumn recipe that's comforting, delicious and also easy to make, these stuffed squashes with wild rice and feta cheese are going to delight you. They're perfect for using seasonal squashes and turning them into a complete, nutritious main course.
I like to make this recipe when I want something colorful on the table, full of flavor and with that special touch that ingredients like wild rice, toasted hazelnuts and feta cheese add. The filling turns out creamy and full of textures, the inside of the squash cooks until tender, absorbing all the flavors of the filling, while the outside keeps its perfect shape so you can serve them spectacularly.
The best thing about these stuffed squashes is that you can prepare them as a main dish or even serve them as a side in a more complete meal. In addition, you can do part of the prep ahead of time and have everything ready for the oven when you need it. It's one of those recipes that, besides being easy to adapt, always wins everyone over. Give it a try and you'll see how you surprise everyone!
Ingredients
- 6 small squashes (all the same or assorted, like patidou, calabaza, butternut, potimarrón, etc.)
- 250 g wild rice
- 200 g feta cheese
- 50 g raisins
- 1 red onion
- 1/2 red bell pepper
- 60 g toasted hazelnuts
- 60 g grated cheddar cheese
- 1/2 teaspoon four-spice blend
- 4 tablespoons olive oil
- 6 sprigs fresh cilantro
- Salt
- Freshly ground pepper
Preparation
- Preheat the oven to 200°C.
- Meanwhile, clean and dry the squashes well.
- Using a knife, cut the top off the squashes (about 1/3 of the vegetable) and set the lid aside.
- Line an Emile Henry ceramic baking dish with parchment paper and place the squashes in it.
- Bake them for about 40 minutes (cooking time may vary depending on the size of the squashes).
- Meanwhile, cook the rice following the package instructions.
- Cut the feta into small cubes and crush the hazelnuts.
- Peel the onion and chop it finely.
- Cut the bell pepper into small dice, then heat the olive oil in a skillet.
- Brown the onions for 10 minutes over low heat. Then add the pepper and the spices, and continue cooking for another 10 minutes.
- Once the rice is cooked, drain it and mix it in a large bowl with the onions and peppers, the feta, the hazelnuts, the raisins, the cilantro and the cheddar. Season to taste.
- Take the squashes out of the oven, fill them generously with the mixture and bake them for 15 more minutes.
- Serve immediately. You'll see that with the help of a spoon or fork, the inside of the squash separates from the skin as if by magic, and that rice-and-cheese filling, combined with its flavor and texture, becomes an absolute delight.
