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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stuffed Squash Recipe

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This recipe for Stuffed Squash is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 zucchini squash
1 T butter
3 T olive oil
½ lb. sliced mushrooms
½ C chopped onions
1 – 2 tsp. chopped garlic
1 ½ C peeled, seeded and chopped tomatoes
1 C finely chopped walnuts
½ C toasted pine nuts
1 T chopped parsley
1 T chopped fresh mint
½ tsp. ground cardamom
1 tsp. oregano
1 T lemon juice
Salt and pepper
Directions:
Directions:
Wash and trim the squash. Blanch in boiling salted water until tender but still firmly shaped, about 5 minutes. Remove, cool in cold water and drain.

Halve squash lengthwise and scoop out the flesh, leaving enough edge to hold the shells intact. Set aside.

Chop the excess flesh and put into a strainer to drain the extra water.

Heat the butter and 1 T of the oil and lightly brown the mushrooms. Set aside.

Cook the onions in 1 T of the oil until wilted and golden, add the garlic and cook for 30 seconds. Add the drained squash flesh and the tomatoes. Cover the pan and cook for 2 – 3 minutes to release the juices. Stir in the mushrooms, nuts, parsley, mint, cardamom, oregano, remaining 1 T oil and lemon juice. Mix well and season with salt and pepper.

Spoon stuffing into squash shells and place in a greased baking pan. Bake in preheated 375 degree oven until the squash is tender, 15 – 30 minutes (depending on the thickness of the squash containers).

 

 

 

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