Yellow squash halves filled with a rice, escarole and herb mixture, topped with ricotta salata for a Mediterranean-style appetizer.
Ingredients
1 medium onion, diced
1 bunch scallions, chopped fine
2 large cloves garlic, chopped fine
2 tbs. extra virgin olive oil
1 small head escarole, chopped fine
1/3 bunch fresh dill, chopped fine
1/3 bunch fresh parsley, chopped fine
3 cups basmati rice
5 cups chicken or vegetable stock
10 medium yellow squash, halved lengthwise
1/3-½ lb. ricotta salata cheese
sea salt and fresh ground black pepper to taste
Directions
Sweat the onion, scallions and garlic in olive oil about 5 minutes, add the escarole, dill and parsley and cook 5 minutes more. Stir in the rice and stock, bring to a boil, then simmer covered about 10 minutes until the rice is cooked. Let cool and adjust seasoning.
Scoop the seeds from the squash halves and blanch 2 minutes until fork-tender. Drain, cool, and stuff with the rice filling. Grate ricotta salata on top and broil just until the cheese colors, 30 seconds to a minute.
