Stuffed Bora Bora Squash

Spice Profile: ajwainn, asafetida, black pepper, cardamom, cloves, coriander, cuminn, fennel, fenugreek, ginger, long pepper, mace, mustard, nutmeg, pequin chiles, red chile flakes, star anise, turmeric

Prepare 3/4 cup of rice to get about 1 ½ cups cooked.  I used wild rice which takes quite a lot longer than other types to cook, but is worth it for the rich, nutty taste.  Wash the outside of the squash and cut off the top, jack-o-lantern style so that you can replace the cap. Scoop out the seeds & stringy bits. Coat inside & outside with olive oil. Combine cooked rice, full spice packet (2 tsp Stock+Spice curry #3), ¼-ish cup finely chopped onion, ¼-ish cup finely chopped apple, & salt to taste. Fill the squash with this stuffing & put the cap back on.  Bake at 350 until squash is soft & tender to touch, 75-90 minutes. Slice into wedges, scooping the stuffing up on top.

Optional – top with a chutney of your choice, here’s mine:  Sauté ¼ cup onion, add 1 whole mango, peeled & chopped, ¼ cup water, 1/8 cup maple syrup, & a pinch of salt.  Simmer on low heat until reduced down to a soft, yummy chutney.  Enjoy!