Carnival Cuisine

Paella Stuffed Squash and Meatballs Bocconcini on a stick filled our plate this Saturday night.  This meal wasn't really that hard to prepare.  Both recipes were inspired by Rachael Ray.

Paella Stuffed Squash

(Serves 3)

Brush squash with walnut oil.  Sprinkle with pepper.  Roast face down in a 350 F. oven for 40 minutes.
1 acorn squash, halved and seeded
1 teaspoon walnut oil
Fresh ground pepper

After squash has cooked for 30 minutes, saute onion and garlic in olive oil.  Sprinkle with paprika and cayenne.
1 teaspoon olive oil
2 tablespoon onion, diced
1 garlic clove, crushed
1/4 teaspoon paprika
Pinch of cayenne

Add water, bouillon and rice.  Bring to a boil.  Lower heat and cook 5 minutes.   
1/2 cup water
1/2 teaspoon vegetarian bouillon
1/2 cup instant brown rice

Stir in peas and tomatoes.
2 tablespoon peas
6 grape tomatoes, diced

Fill squash halves with rice mixture.  Return to oven and heat 5 more minutes.  

Garnish with fresh snipped parsley. 
3 tablespoons parsley, chopped

Meatballs Bocconcini 

(Serves 2) 

Mix ground beef and ingredients (except bocconcini) in food processor.
6 ounce ground beef
2 tablespoon grated Parmigan
2 tablespoon wheat germ
1 tablespoon parsley
1/4 cup fresh basil
1 egg white
1 tablespoon tomato paste
1 garlic clove

Divide ground beef mixture into 1 tablespoon portions.  Form around bocconcini.  Skew onto a metal skewer.
6 bocconcini (mini fresh mozzarella balls) 
     
Bake in 350 F. oven for 15 minutes, until internal temperature reaches 165 F.