Subj : Re: Fish Stuffed Squash
To : Dave Drum
From : Ben Collver
Date : Wed Sep 03 2025 06:34 am
Re: Re: Fish Stuffed Squash
By: Dave Drum to Ben Collver on Tue Sep 02 2025 05:17 am
BC> Title: Fish Stuffed Squash
DD> Grabbed. I will make this sometime this fall/winter ... althoough I may
DD> subout the zucchini for something else. I like stuffed squash so here's a
DD> recipe I made up on my own ...
DD> Title: Savoury Stuffed Squash
Cool! Here's a recipe i made for a friend once, and we both enjoyed it.
I added wide parmesan shavings on top prior to baking. Looked fancy,
to me anyway.
2 Acorn or butternut squashes
1/2 lb Mushrooms; chopped
1 c Onion; chopped
1 cl Garlic; crushed
1 c Cottage cheese
1/2 ts Basil
1/4 c Parsley; chopped
Salt & pepper
3/4 c Bread crumbs or cooked rice
2 tb Dry white wine
Butter
Split squash lengthwise down the middle. Remove the seeds and bake,
face-down, on an oiled tray for 30 minutes at 350?F--or until tender
enough to eat. Make the filling while the squash is baking.
Saute mushrooms, onions, and garlic in butter with salt and pepper
until onions are soft. Drain well, saving the liquid, and combine
with the remaining ingredients. Fill the squash cavities amply and
bake, uncovered 25 to 30 minutes at 350?F. Baste with liquid from
saute while it bakes.
