I made this with some trepidation. I never know how it will turn out. But I was pleasantly surprised with this dish. The sun-dried tomato added a little sweetness and the fresh basil was the perfect complement. There is something about fresh basil that reminds me of Italy. And Italy reminds me of great food.
Sutffed Ball Squash
4 ball squash
1 Tbsp olive oil
3 cloves garlic
1/3 cup sun-dried or dehydrated tomatoes (not oil-packed)
1 1/4 cup cooked brown rice
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1 cup fresh basil leaves, chopped
5 pinches of Himalayan pink salt
freshly ground pepper to taste
Preheat oven to 400 or 375 convection. Cut squash tops off about 3/4 inch from the top. Scoop out the insides being careful to leave a wall about 1/4 inch thick on all sides. Place squash in a steam basket in the pressure cooker and cook for 2 minutes. Quickly release the steam to prevent further cooking.
Rehydrate tomatoes by soaking in hot water until softened. Remove from water and chop. Reserve soaking water.
Chop the squash pulp. Heat a skillet over medium heat and add olive oil. Saute the garlic for about a minute or until aromatic. Add the squash pulp and cook for another 2 minutes. Add the tomatoes and brown rice and stir. If the mixture seems dry add tomato water. Add basil and 5 pinches of salt and pepper to taste. Stir for about 5 minutes to let the flavors mix.
Carefully spoon mixture into squash and stuff, mounding slightly on top. Place in an uncovered baking dish and bake for 20 minutes at 400 or 15 at 375. Serve.