Lemon Souffle & Stuffed Baby Squash
Friday, November 26, 2010 x 2:16 AM
Sirius Black"If you want to know what a man's like,
take a good look at how he treats his inferiors, not his equals."
Includes 1bed/1bath.
Fully furnished. Needs Seasons, Nightlife and OFB.
Sort of a modern home. The little pond in the back just wraps it all together in my opinion. I've always lived on the water personally, so I couldn't imagine anything prettier. (: I, again, did not create any of the custom objects. I just simply put it together. Have fun!
It is worth making the most of baby squash while they are in season. Use any varieties you can find and do not worry too much about choosing vegetables of uniform size, as an assortment of different types and sizes look attractive. The baked vegetables can easily be shared out at the table. Serve with warm sun-dried tomato bread and a ready-made spicy tomato sauce for a hearty fall supper.
Stuffed Baby SquashPreheat the oven to 375˚F. Pierce the squash in several places with the tip of a knife. Bake for 30minutes, until the squash are tender. Leave until cool enough to handle. Meanwhile, cook rice in salted, boiling water for 12 minutes, until tender, then drain. Slice a lid off the top of each squash and scoop out and discard the seeds. Scoop out and chop the flesh. Heat the oil in a skillet and cook the chopped squash for 5 minutes. Reserve 4 tablespoons of the cheese, add the remainder to the skillet with the rice and a little salt. Mix well. Pile the mixture into the squash shells and place in an ovenproof dish. Sprinkle with the remaining cheese and bake for 20minutes. Serves 4. (: Apprécier!
4 small squash, each about 12 ounces
1 cup mixed wild and basmati rice
4 tablespoons chili and garlic oil
1 1/4 cups grated Swiss cheeseLabels: homes, recipes
