Trim the squashes and cut them into 1/4 inch dice. In a heavy skillet, heat 2 tablespoons of the olive oil and add 1/3 of the diced squashes and some salt and pepper. Saute briefly over high heat, stirring often until lightly browned and slightly softened. Transfer to a bowl to cool and cook the remaining 2 batches in the same way, seasoning each batch. Cook the diced onion in the remaining olive oil in the same skillet over medium heat for 3 to 5 minutes. Stir in garlic and cook for 20 seconds more. Add the cumin, reduce heat to low, and cook, stirring, for about 2 minutes. Add to the squashes in the bowl. Add cooked rice, vinegar and chopped parsley, and adjust the seasonings. Serve immediately on lettuce lined plates, if desired, or refrigerate for up to 3 days.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.