Here's what you'll need:
2 winter squash
1 box Mexican rice (or rice of your choice)
1 bundle cilantro
1 bundle green onions
1 bag shredded cheddar cheese
1 can of Rotel tomatoes
Salt, pepper, and olive oil to taste
1. Preheat oven to 425.
2. Cut squash in half.
|These beauties were grown locally.|
3. Scoop out the seeds. Brush with olive oil, salt and pepper.
3. Bake the squash cut side down for 25 minutes.
4. Meanwhile prepare rice. Add in fresh cut cilantro, green onions, and a can of rotel tomatoes (drained.) Mix it all up.
6. Put back in the oven until the cheese melts on top. (10ish minutes)
These are hearty enough to stand on their own as an entree. Serve with a delicious cesar or fresh fruit salad. Tell your children to eat them as you would a bread bowl of soup.
Happy eating, KFW