Warm, filling and delicious on a Shabbat (Sabbath) morning.
Ingredients:
6 small squash
4 medium nice onions
Stuffing:
2 cups of rice
1/2 k. ground meat or chicken
2-3 tbs. raisins or cranberries (optional)
10 chopped coriander leaves
1 diced tomato
salt and pepper
1/2 tsp. dried ginger
1/4 tsp. cinammon
Sauce:
scooped-out insides of squash and onions
2 tbs. oil
salt and pepper
1 tsp. turmeric
1/2 tsp. dry ginger
1/4 tsp cinammon
chopped parsley
water to cover
Scoop out the insides of the squash with a narrow, sharp knife (Practice makes perfect!).
Peel the onions, cut from the middle of the outside to the center of the onion and place in a pot of boiling water. Cover and wait 10 minutes, then separate the onion leaves leaving each pair attached to each other.
Mix stuffing ingredients and fill the squash and onions (place the onion on your palm and put a full tbs. of filling in the onion and press top edges together).
In a wide-bottomed pot, saute the inside of the onion and squash, add spices and place the filled vegetables on top of them. Cover with boiling water, cook for half an hour and place on Sabbath hotplate for slow night cooking.