1 Buttercup or Acorn Squash
1 Onion chopped
2 T. Olive Oil
1 T. Butter
3 Cups Water
1 Large Chicken Bullion Cube
2 T. Curry, or to taste (I like Chinese Curry)
1 + 1/2 C. uncooked Rice (I like Jasmine)


In a saucepan with tight fitting lid, Saute' the Onion in Butter & Olive Oil for about 5 minutes.
Add Water & bring to boil.
Add Bullion Cube, and Curry
Add Rice and bring back to boil.
Reduce heat to simmer, and place tight fitting lid.
Set timer for 20 minutes.
Cut off the top (or lid) of the Squash.
Spoon out and discard the seeds & veins.
When Rice is finished, Spoon it into the Squash.
Bake on 350* (or on the covered grill) until Squash is soft.
Cut the Squash into 4 sections, and serve hot on a platter.