Stuffed Squash with Rice and Black Olives - California Ripe Olives
Experience the perfect blend of mild olive flavor and buttery texture with California Olive Committee's traditionally cured olives—perfect for snacking or cooking.
Ingredients
- 1 cup (250g) U.S. grown brown rice, cooked according to package - cooled
- 1 medium spaghetti squash, trimmed and de-seeded
- 2 tbsp (30 mL) olive oil
- ½ medium onion, diced
- 3 garlic cloves, minced
- 1 tsp (10g) dried basil
- ½ tsp (3g) smoked paprika
- ½ tsp (3g) chili flakes
- ½ tsp (3g) thyme
- 1 can of fire roasted tomatoes (or diced tomatoes)
- 1 can black California Ripe Olives
- ⅔ cup (65g) feta or goat cheese, separated
- Salt & pepper, to taste
- ½ cup (50g) cilantro, roughly chopped
- fresh lime x scallions for garnish
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