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1
Use a saute pan (with a lid) that will fit your 4 whole squash evenly.
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2
Add about 3 inches of water, lightly salt it and bring to a boil.
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3
Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.
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4
Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender.
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5
While the squash cooks, chop up your other ingredients.
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6
Once the squash is done, remove them gently and set them aside.
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7
Drain the water and clean out your pan.
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8
Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat.
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9
Add in the onion and cook for about 5-7 minutes, until translucent.
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10
Add in the garlic and cook for just a few minutes, watching it doesn't burn.
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11
Add in the raw rice and stir to coat.
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12
Add in the broth and bring to a boil.
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13
Depending on your broth, you may want to season with salt and pepper.
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14
Once at a boil, reduce the heat and cover.
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15
Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed.
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16
(Depending on your rice, you may need slightly longer).
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17
While the rice cooks, cut the tops off of the squash (just below the green part).
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18
You want enough of a opening to work with, without wasting too much of the squash.
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19
Next, scoop out some of the insides being careful not to break through the sides or bottom.
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20
I like to score a circle using a paring knife and then scoop out with a regular teaspoon.
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21
It's basically the seedy part you want to remove, you don't have to take much from around the sides.
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22
You can chop up parts of what you scoop out and add it into the rice mixture.
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23
Set your squash aside again.
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24
Preheat your oven to 375.
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25
Have a baking dish ready (lightly oiled, or foil if you prefer).
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26
When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach.
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27
Mix.
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28
Time to assemble.
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29
Using the 1 tsp of olive oil, lightly brush the outsides of the squash.
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30
Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top.
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31
Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.
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32
Bake for 20 minutes.
