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Lent recipes can be wonderful, if you have a little imagination. If we take into consideration how healthy they are, then we will be more enthusiastic about lent periods.
Food preparations should inspire purity and naturalness, so opt for healthy choices of preparing vegetables (steamed, baked or only brewed).
This recipe is based on these wonderful round zucchini. But you can use any squash or vegetable that can be filled. Round pumpkins in different colors (green, white, yellow) are ideal because they look very attractive, providing more volume for filling and keep the color after baking.
Wash and clean the zucchinis. Some persons do not peel the green ones.
Cut each squash's cup and scoop it with a spoon, removing the entire core. Keep the core separately.
Now prepare all the ingredients for filling.
Stew in a little olive oil 1 chopped onion, a diced carrot and a sliced stalk of celery.
Then finely chop the zucchini core. When the vegetables are slightly stewed, add the pumpkin kernels. Continue to simmer for another 2-3 minutes.
Add one cup of long grain brown rice (washed well before). Stir and fry the rice for a minute. Then pour 2 cups of warm water and let it boil.
When it's almost ready (i.e. in about 7 minutes), add a dice chopped green pepper, salt and pepper.
Allow the filling to cool slightly. Fill each squash and place half a cherry tomato "on top".
The role of tomatoes is decorative as well as to maintain the cover high.
Bake for 30 minutes at 180 degrees. You do not need more time because the filling is ready prepared, it only has to ripen on the outside.
Serve warm with vegetables salad.
Enjoy!
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