A recipe from my childhood

By Feelgoodfoodie · 90 min

Ingredients

Instructions

1. Cut the stalks off the squash. With an apple corer, hollow out each squash, taking the flesh out without piercing the outside. Keep the flesh aside if you want it for another recipe.
2. Heat 1 tablespoon olive oil in a large deep pot over medium heat. Add the onion and ground beef, then season with the 7 Spice, 1 ½ teaspoons salt and ½ teaspoon black pepper. Cook for 8 minutes, until the beef is browned. Add the rinsed short grain white rice and stir. Transfer to a bowl and set aside.
3. Fill each hollowed squash with the rice mixture using a small spoon or your hands, leaving about ¼ inch of space at the top for the rice to expand. Seal each one with a tomato chunk pushed into the top. Repeat with the remaining squash. Any leftover filling can be cooked separately with water.
4. Make the tomato broth: heat 2 tablespoons olive oil in the same pot over medium heat. Add the tomato paste, minced garlic, 1 teaspoon salt and ½ teaspoon black pepper. Cook for 1 minute, until fragrant. Add the 6 cups water and stir.
5. Place the stuffed squash in the pot, nearly fully submerged in the broth, adding 1 more cup of water if needed. Bring to a boil, then reduce to a simmer. Put a heatproof plate directly on top of the squash to hold them down, cover, and cook for 1 hour and 15 minutes.
6. Uncover and cook for 15 more minutes, until the sauce has reduced and the rice is fully cooked.

Summarized from Feelgoodfoodie's video. Watch it for the details.