Stuffed Zucchini & Squash

Today I wanted to do something with these two gourds that had for a week and I figured it was time to cook them. Also, I wanted something "Indian" like. I have a jar of spiced curry in my cabinet, but since I have been getting healthier and showing others how to do the same, I wanted to use what is in my kitchen.

Ingredients:

1 c. Long Grain Rice
1 c. Water
1 TBSP butter
2 TBSP Olive Oil
1 Round Zucchini
1 Round Squash
Salt
Pepper
Parsley Flakes
Curry
Turmeric
Almond/Coconut Milk
Onion
Mushrooms
Garlic

Directions:

The Rice I have requires to add 1 cup of rice and 1 cup of water. When the water comes to a boil, turn heat down to simmer and fluff simmer for 50 minutes. While the rice is simmering at minute 30, begin cutting the mushrooms, onion and garlic (If you haven't already done so), then cut the squash in half and remove the seeds. At 20 minutes left on the rice, add oil, onions, garlic, mushrooms, curry, turmeric, parsley flakes, almond/coconut milk, salt, and pepper into the skillet and put the squash and zucchini in the oven at 375 degrees. Stir the ingredients in the skillet until the ingredients in the pan are yellowish. When the rice is done cooking and sat for 10 minutes, add to the skillet and mix well, then add to the squash in the oven and cook for 10 more minutes. After 10 minutes pull out of the oven and allow to cool, then serve.