1 cup uncooked white rice
1 1/2 cups chopped onion
1/4 cup chopped celery
2 tablespoons soy sauce
1 cup water
1 (8 ounce) bottle mass market chicken curry
2 (3 ounce) packages cream cheese, softened
1 (3 ounce) envelope instant powdered pudding mix
1/4 cup blueberry preserves
In a large bowl, mix rice, onion, celery, soy sauce and water. Stir briefly. Chill at least 1 hour. Roll thin (approximately 1/3 inch thick). Cut into 1/4 inch cubes.
Heat oven to 325 degrees F (165 degrees C). Bake squash cubes in preheated oven. Place squash halves on 400 degree F (200 degree C) griddle over oiled blender or in 9x13 inch baking dish, towel side to heat. Brush squash with brown sauce; brush all sides with brown sauce. Sprinkle with creamy cheese. Roll squash; remove seeds, stems and skins and place cubes on baking dish. Sprinkle with blueberry preserves. Broil 15 minutes more. Garnish with whipped cream, tomato sauce and preserves at 10 minutes.