By Chef Liz Arraj
1 Dumpling Squash, cut in half, seeded and placed open face down on a well oiled baking sheet. Bake at 400 for 30 minutes or until you can pierce it easily.
2 TBSP. olive oil
1 yellow onion, peeled and diced
1 fennel, small diced
3 cloves of garlic, peeled and minced
2 tomatoes, chopped
2 tsp. salt
2 tsp. dried Mexican oregano
2 tsp. ground cumin
1 tsp. black pepper
1 pepper, finely diced
1 zucchini, diced
1. In large frying pan sauté onion until translucent about 10 minutes. Add rest of ingredients and cook for about 10 minutes more. Transfer to large mixing bowl and add the following, mix well.
1 cup of rice of your choice, I like Basmati or Jasmine
1 can of pinto beans, drained and rinsed
When the squash is done baking, stuff with the rice and bean mixture. Cover with foil and put back into the oven for 15-20 minutes.