Persian squash with tomato salsa and rice

Ingredients for Persian squash with tomato salsa and rice

Instructions for Persian squash with tomato salsa and rice

To prepare the Persian squash with tomato salsa and rice recipe, please follow these instructions:

Slowly squeeze and squeeze the squash using a spoon or a small knife. Save a handful of squash meat and chop it well, the rest is thrown out.

Stir the chopped ham with a little salt, then add the chopped squash meat, a little milk, eggs, a little rasp, finely chopped onion and garlic, spices and possibly. chili.

Divide the dad into the hollowed squash and sprinkle with grated cheese. Bake them in a 200 degree C. alm. Oven for approx. 25 minutes.

Tomato Salsa:
Remove the kernels from both cucumbers and tomatoes and cut both into very small terns. Stir them together with chopped onions, olive oil, lime juice and salt and pepper.

The dashed squash is served with tomato salsa and cooked rice.