Ingredients

• 2 sweet dumpling squashes, cut lengthwise and seeds removed
• 2 tbsp olive oil
• ¼ cup red bell pepper, diced
• ¼ cup red onion, diced
• 1 clove garlic
• 1 tsp cumin
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup currants
• ¼ cup walnuts, chopped
• 1/3 cup feta cheese
• 1/2 cup brown rice
• 1  cup chicken stock

Preparation

Preheat oven to 400 degrees.

Bring chicken stock and rice to a boil in a small saucepan, reduce heat to a simmer and cook rice until tender, about 40-50 minutes.

While rice is cooking, brush 1 tbsp olive oil, salt and pepper (to taste) on squash halves and place them cut side down on a baking sheet.  Bake until flesh is soft, about 30-40 minutes.

Reduce oven temp to 350 degrees.

In a dry sauté pan over medium heat, toast the walnuts (stirring occasionally) until fragrant and browned, about 7-8 minutes.  Set aside.

Put the remaining 1 tbsp of olive oil in the medium sauté pan, add the red onion, red bell pepper, cumin, salt and pepper.  About halfway through, add the garlic and currants and cook until tender and starting to brown.

Toss the cooked rice with the vegetable mixture, feta and the toasted walnuts.  Put mixture in squash halves and bake at 350 degrees for about 20 minutes.

Courtesy of Becky Vayo. Check out her Be. Baking blog here.

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