A delicious, creamy, filling, Fall dish for UNDER $2?! You read that right - dig in.
1 cup onion, diced
½ cup bell pepper, chopped
4 tablespoons butter
½ cup flour
2 cups milk
3 cups rice, cooked
1 butternut squash
Vegetable Oil, for cooking
Salt and fresh black pepper, for seasoning
Preheat oven to 350 degrees.
In a frying pan, heat vegetable oil and add onion, bell pepper, salt, and black pepper. Stir together and sauté until onion is translucent.
Add butter and combine until it melts.
Next, add flour and stir together, followed by milk and mix until creamy.
Add the cooked rice and stir together. Set aside.
Cut the butternut squash in half and scoop out the seeds and pulp.
On a baking sheet, place both halves.
Bake the squash for 1 hour and 30 minutes (until tender and easy to pierce with a fork).
Add the creamy rice mixture into each half of squash.
Season with fresh black pepper and place in the oven for 10 minutes.
Remove from the oven and plate.
Serve, and enjoy!