Thursday, September 27, 2012

Baked Flying Saucers - Mexican Style!

Its been a while since I did a recipe post...

In case you are wondering, I have been posting those all to my facebook page and group.
(It just seemed to happen like that this summer)

But I promise to stop that and even things out a bit!

We raided my mother in law's garden recently,
grabbing stuff that was just finishing up.

Like more flying saucer squash!

Ideally you want to pick those squashes when they are fist sized,
but like zucchinis, if you blink, they will grow to enormous proportions!

What you see above is ONE paddypan squash!

We halved it and scooped out the seeds and inner flesh.

What you get left over looks kinda like when you scoop out a pumpkin!
You can dry these seeds and roast them in butter and salt just like pumpkin seeds,
but we rinsed the seeds and dried them off for planting next year.

In a frying pan, we added cooked brown/wild rice, black beans drained and rinsed, roma tomatoes chopped and seeded, yellow tomatoes chopped and seeded, pressed garlic, 1 chopped white onion and spices.  The spices include cumin, cayenne powder, S & P to taste.

Cook off the mixture until the moisture is all but gone.

Fill the squashes, top with shredded cheese and bake at 350 degrees C for 30-40 mins.
Each half served one.


Super healthy and filling for these cool fall evenings.
This dish also qualifies for Meat-Free Monday!

This dish is easily a meal in itself but you can serve it with a small green salad or cucumber/tomato salad.

I was STUFFED with just the squash...(pun intended)

Anyway, check out my facebook group or page (link beside this post)
for more tips, tricks, recipes and photos from other readers and their garden creations!

Enjoy this wonderful fall!

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