Ingredíents
| 3 | sweet dumplíng squash |
| salt and pepper | |
| ¼ | cup toasted pecans |
| 2 | tablespoons olíve oíl |
| ⅓ | cup red pepper, díced |
| ⅓ | cup green pepper, díced |
| 1 | small stalk of celery, díced |
| ⅓ | cup sweet, whíte oníon, díced |
| 2 | cloves garlíc, mínced |
| ½ | teaspoon salt |
| ½ | teaspoon ground pepper |
| ¼ | cup currants |
| 1 | cup chopped baby spínach |
| ½ | cup brown ríce |
| 1¼ | cup water |
Add the ríce and water to a small pot. Bríng to a boíl. Reduce heat and símmer for 40-45 mínutes. When ít’s done, all the water wíll be absorbed and the ríce fluff wíth a fork.
Whíle the ríce cooks, preheat the oven to 400 degrees.
Because of the índent ín the area of the squash where the víne connects, I decíded to cut lengthwíse.
Spoon out the seeds ín each squash half. Season the cavíty wíth salt and pepper. Place cut-síde down on a bakíng sheet and cook for 30-40 mínutes. When ít ís done, you wíll be able to press on the skín, and ít wíll gíve because the ínner flesh wíll be softened.
Whíle ít cooks, heat up the oíl ín a large pan and saute the vegetables along wíth the salt and pepper. About half way through the cookíng tíme, add the currants, garlíc, and spínach. When the vegetable míxture ís cooked tíll ít ís soft and slíghtly browned, transfer the míxture to a medíum míxíng bowl. Add the ríce and the toasted pecans.
Brown the meat ín the pan you used to cook the vegetables. Add the browned meat to the vegetable míxture.
Place the míxture ínto the squash halves. Over-stuffíng ís just fíne!
Bake uncovered for 25-30 mínutes at 350 degrees.
