This recipe started out as a “what am I going to do with all these odd left overs” kind of dinner. We have company coming this weekend and I needed to clean out the fridge! It turned out so well that my daughter requested it for her school lunch tomorrow and insisted I write it down so that we can make it again.
A few days ago I cut the top off of a butternut squash to use in another dish; so the base was sitting there begging to be cooked. We had some leftover steamed rice and a lonley cob of corn from dinner last night also begging to be used up. So here it is my leftover stuffed squash but the next time we have one it’s going to be cooked on purpose 🙂 Hope you enjoy!
Mix together rice, corn kernels, diced tomato, chopped herbs, balsamic vinegar and chili powder.
Fill cavity of squash with as much rice mixture as possible. Place squash halves into a baking dish that just fits. Add about 1/2 cup of water to bottom of pan, cover and bake in 400 F oven for 40-45 minutes or until squash is cooked through.
I love fresh herbs! I asked my daughter to go out and pick some that she thought would taste good in the squash; thus we ended up with oregano, lovage and pineapple sage. Any combination would be great. Have fun! Play with your favorite flavoring!