Stuffed Squash

Stuffed Squash

Recipe By :"Tanya Heikkinen" THEIKKINEN

marvin.ag.uidaho.edu

Serving Size : Preparation Time :

Categories :New Text Import

Amount Measure Ingredient -- Preparation Method -- -- --

1 large spaghetti squash

1 cup dried tomatoes

1/2 cup dried shiitake mushrooms (or porcini)

3 cloves garlic

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 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 bowl.

Turn the squash halves over and fill. Add water to the filling to keep the

squash from getting too dry. Makes 4 servings.

Bake another 10 minutes. Serve hot - - - - - - - - - - - - - - - - - -

NOTES : 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 squashes may make good

containers for this filling.