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stuffed-squash-2 recipe

Date:    24 Mar 94 09:41:04 PST
 From:    "Tanya Heikkinen"  (THEIKKINEN@marvin.ag.uidaho.edu)
 Stuffed Squash
 (serves 4)
 1 large spaghetti squash
 1 cup dried tomatoes (I use the dry ones, not packed in oil)
 1/2 cup dried shiitake mushrooms (or porcini)
 3 garlic cloves
 1 cup bread crumbs (or whole stale bread)
 1 cup fresh button mushrooms, chopped
 1 Jerusalem artichoke, peeled and chopped
 2 tsp basil
 1 tsp oregano
 1 tsp rosemary, crushed
 dash of salt
 1 dash balsamic vinegar (or red wine vinegar)
 about 1/2 cup water
 Preheat the oven to 350 F.  Halve the squash and scoop out the
 insides.  Place cut-side down in a baking pan and bake for about 20
 minutes, or until it begins to get soft.
 Soak the dried tomatoes and mushrooms separately in hot water.
 Throw the garlic into a food processor while the machine is running.
 Process until the garlic is completely chopped.  Throw in the stale
 bread and process until you have large crumbs.  Empty into a medium
 mixing bowl.
 Add the fresh mushrooms, artichoke, herbs and salt to the bowl.  When
 the dried tomatoes and mushrooms have softened, chop and add to the
 Turn the squash halves over and fill.  Add water to the filling to
 keep the squash from getting too dry.
 Bake another 10 minutes.  Serve hot.
 1)  I served the squash as halves.  You may also scoop the squash out
     and serve it like pasta in a large bowl, mixed with the filling.
 2)  The filling would also be good if it were lightly sauteed in the
     balsamic vinegar and water before adding it to the squash.
 3)  Any mild-flavored squash would be just as good, such as zucchini.
     I also have a fondness for adding pumpkin puree to my spaghetti
     sauce, which leads me to believe that even the very flavorful
     winter squashs may make good containers for this filling.
 kwvegan vegan