The recipe for “Lentil and Rice Stuffed Squash,” from Diabetic Gourmet, cannot be approached lazily. Various elements must be realized: you need to cook the rice and lentils; you need to prep and blanch the squash; you need to sauté the veggies; you need to stuff the squash; you need to sprinkle the cheese; you need to bake. Carelessness is not permitted, here. Your efforts -- you should know -- are well worth it. The final dish boasts a good combination of flavors (and looks quite pretty). And I realized a certain truth here: if you don’t care to dutifully prep and stuff your squash, you could chop them and mix them with everything else, into an equally lovely casserole, topped with that tasty feta cheese.

Do you like escarole? I enjoy its unique texture, bite, and flavor. I needed to use half a head for this recipe. Adding that little bit of red pepper flakes did provide a suitable hint of heat to the escarole. Instead of fresh dill, I added 1/2 tsp. dried dill to the escarole. I added 1 1/2 tsp. salt and 1/2 tsp. black pepper. I’m always glad when a recipe makes the perfect quantity of stuffing for the task. And even though these squash were quickly blanched, they were not too mushy at the end. I hope your dining audience appreciates these stuffed squash.

PRICES
Yellow Squash (2 1/2 lbs.) = $2.01
Escarole (1 head) = $2.29

RECIPE: a victory of cooking steps and flavors
PREP TIME: set aside two hours for this recipe
TASTE: hearty rice and lentils mix with silky escarole/onions/garlic to sit atop sweet squash, kissed playfully by salty feta

Next time, I will cook “Tuna Steaks with Sweet-and-Sour Tomato-Basil Relish,” from 1,001 Delicious Recipes for People with Diabetes, by Linda Eugene, Sue Spitler, and Linda R. Yoakam, along with “Marinated Artichoke Coleslaw,” from The Complete Idiot’s Guide to Terrific Diabetic Meals, by Lucy Beale, Joan Clark, and Barbara Forsberg. Witness my results when you return to my site on Sunday, January 31.