Stuffed Delicata Squash

Ingredients:

1 Delicata squash, cut in half lengthwise
1 TB oil
1 clove garlic, minced
1/2 cup walnuts or pecans, chopped
2 cups cooked rice or bulgur
1 onion, chopped
1 large tomato, chopped
1 cup vegetable or chicken broth
1 tsp each rosemary, oregano and basil, chopped
3/4 cup shredded cheese, Mozzarella or Monterey Jack

Directions:

Preheat oven to 375°. parboil squash halves in a large pot for 20 minutes. drain and scoop out seeds. Scoop out flesh leaving 1/2 “ shell. In a large skillet heat oil, add garlic and nuts, saute over medium heat. Add cooked rice, onions, tomato and broth. Stir until blended, cook 3 minutes. Add herbs, blend well. Season with salt and pepper.

Place squash shells, cut side up in baking disk with a small amount of water in the pan. Spoon filling into shells, cover with foil. bake for 20 minutes. Uncover and sprinkle with cheese, bake 10 minutes more.