Instructions: Cut squash into small wedges (size of orange segments) and simmer in a deep pot with water to cover (about 1-1/2 cups),onion, and bay leaf. When done to desired softness, drain squash, reserving liquid, and discarding bay leaf. Mash mixture with a fork and pour into a serving dish. Add tomatoes, parsley, seasonings, more liquid if needed, and finally the rice. Stir well, re-heat, and serve on dish garnished with parsley. This dish is great with a steamed green vegetable.

Makes 4 servings.

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