*  Exported from  MasterCook II  *

                                Stuffed Squash

Recipe By     : Tanya Heikkinen <[email protected]>
Serving Size  :      Preparation Time :
Categories    : Stuffed Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1  lg            Spaghetti squash
      1  c             Dried tomatoes -- not oil packed
    1/2  c             Dried shiitake or porcini
                       - mushrooms
      3  cl            Garlic
      1  c             Bread crumbs or
                       - whole stale bread
      1  c             Fresh button mushrooms --
                       - chopped
      1                Jerusalem artichoke -- peeled,
                       - chopped
      2  ts            Basil
      1  ts            Oregano
      1  ts            Rosemary -- crushed
      1  ds            Salt
      1  ds            Balsamic vinegar or
                       - red wine vinegar
    1/2  c             Water (approximate)

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.

Bake another 10 minutes. Serve hot

Yield: 4 Servings

Notes:

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.

The filling would also be good if it were lightly sauteed in the
balsamic vinegar and water before adding it to the squash.

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.


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