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Ingredients: 1 Squash 1/3 Cup(s) Brown rice 2 small Carrots; diced 1/4 Cup(s) Peas; shelled 2 Tablespoon(s) Oil 1 Onion; chopped 1 Garlic clove; chopped 1 Celery stalk; chopped 1 Handful parsley; chopped 2 Tablespoon(s) Hazelnuts; chopped 2 Garlic cloves; chopped 1 3/4 Cup(s) Tomatoes, canned; mashed 1 Tablespoon(s) Squash, cubed, peeled Directions: Preheat the oven to 350 degrees. Cut the squash in half lengthwise and scoop out the pit and seeds. Sprinkle the flesh with salt andleave the halves upside down to drain. Meanwhile, make the filling. Simmer the ricein a coveredpan of salted water until just tender (about 30 minutes). Drain. Parboil carrots and peas and drain. Heat oil in a pan and fry onion and garlic until translucent. Add celery, carrots and peas. Stir in the rice, parsley and hazelnuts and season well. Dry the squash and pile filling into one half of it. Top with second half. Make the tomato sauce. Heat oil in a pan and add onion and garlic. Fry, stirrring, utnil soft. Add tomatoes and tomato paste. Simmer for 5 minutes, stirring occasionally, and season well. Place squash in a baling dish with a likd, if you have one big enough, otherwise use foil to cover. Surround it with the sauce. Cover and cook for 45 minutes until squash is tender. Serve hot or cold with a crisp green salad. From the files of DEEANNE
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