|2 servings||calories per servings 928||protein serving 26 g||carbs per serving 73 g||total fat per serving 62 g|
Philip Meeker’s abilities with fresh vegetables are well known in Atlanta. In this meatless main dish, sharp cheddar and banana peppers bring just the right of tang to nutty-sweet summer squash, pecans and Carolina gold rice.
|Nutrition Facts||/ Per Serving|
|Total Fat||62 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||9 g|
|Monounsaturated Fat||29 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||10 g|
Please read the entire recipe before beginning.
In a small saucepan with a lid, combine rice, water, 2 pats of butter, and 1/2 teaspoon PeachDish salt. Place uncovered over high heat. When water comes to a lively simmer, reduce heat to low, cover, and cook 15-20 minutes, or until water is absorbed.
While rice cooks, prepare your mise en place: Halve squashes lengthwise. Using a small spoon, scoop out the seeds and some of the flesh down the center, leaving a squash “boat” approximately 1/4 inch thick. Roughly chop scooped-out squash and seeds. Remove stem and seeds from banana peppers; cut flesh into 1/4-inch dice. Peel and halve onion; cut into 1/4-inch dice. Roughly chop the pecans.
Season inside of squash halves with a total 1/2 teaspoon PeachDish salt. Heat a large sauté pan over medium heat, and add 2 tablespoons cooking oil. Place squash halves in pan cut-side down. Cook on first side without turning about 5 minutes, or until lightly browned. Flip the squash halves, and cook for 2-3 minutes more. Transfer squash to a baking pan.
Add remaining 1 tablespoon cooking oil to the sauté pan; add chopped squash, peppers and onions. Season with remaining 1/2 teaspoon PeachDish salt. Cook, stirring occasionally, 6-7 minutes more.
In a small bowl combine cheddar, pecans and cooked veggies. Fill the squash halves with cheese and veggie mixture. Top with remaining 4 pats butter.
Broil stuffed squash 1-3 minutes, or until browned on top.
Divide rice and squash between 2 plates, and drizzle with olive oil and vinegar. Tear basil leaves, and sprinkle over the plate. Enjoy!
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.Learn More...