STUFFED SQUASH
Its generally mild flavor and delectable textures make summer squash versatile.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Have ready a 1 1/2-quart baking dish. Slice off 1 inch crosswise from stem end of each squash; set aside. Using a melon baller, remove the flesh from squash, bottoms and tops, leaving 1/8-inch-thick shells. Coarsely chop the flesh; set aside. Place the squash bottoms and tops in a steamer, and steam until just tender, about 15 minutes. Remove from steamer; set on a wire rack, cut side down.
- In a large skillet, heat olive oil over high heat. Add onions, garlic, and reserved chopped squash. Season with salt and pepper, and cook until tender, about 6 minutes. Remove from pan, and transfer to a medium bowl.
- Make the filling: Return skillet to heat; add lamb, and cook, breaking up the meat with the back of a wooden spoon, until crumbly and lightly browned, about 5 minutes. Stir in wine, and cook until all the liquid is absorbed, about 1 minute. Transfer meat to the squash mixture, and add breadcrumbs, pine nuts, currants, feta, cumin, coriander, cinnamon, mint, and 3 tablespoons tomato sauce. Stir well to combine.
- Stuff the squash to the rims with the meat mixture. Place the squash tops on top. Pour the remaining tomato sauce into the baking dish, and place the stuffed squash in the sauce. Bake until the squash are tender, about 30 minutes. Divide the sauce among the plates, place the squash on top, and serve.
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Tehzeeb Dhillou
[email protected]This recipe was a hit with my family! Everyone loved the stuffed squash. It was a great way to use up some of the squash from my garden.
Faroq Khan
[email protected]I loved this recipe! The squash was so tender and the filling was delicious. I will definitely be making this again.
Ali Muhammad
[email protected]This was a great recipe! The squash was cooked perfectly and the filling was flavorful and moist. I would definitely make this again.
Tumwesigye Joseph
[email protected]This recipe was easy to follow and the results were delicious! I would definitely make this again.
amzadhossen redoy
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover squash and it's always a crowd-pleaser.
LP isfierce
[email protected]This recipe is a keeper! The squash was tender and flavorful, and the filling was delicious. I loved the crispy topping. I will definitely be making this again.
Jakir Hosan
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the stuffed squash. It was a great way to use up some of the squash from my garden.
Sam Greenman
[email protected]This was a delicious and easy-to-make recipe. The squash was cooked perfectly and the filling was flavorful. I would definitely make this again.
Othman Bitar
[email protected]I was pleasantly surprised by how much I enjoyed this stuffed squash. The squash was soft and flavorful, and the filling was hearty and savory. I would definitely make this again.
AIMTIN BLOG 2
[email protected]Yum! This stuffed squash was so good. The squash was cooked perfectly and the filling was flavorful and moist. I loved the addition of the Parmesan cheese and breadcrumbs on top. It added a nice crispy texture.
go 12 love
[email protected]This recipe was easy to follow and the results were delicious! The squash was tender and the filling was flavorful. I would definitely make this again.
NO MAN'S LAND
[email protected]I've made this stuffed squash recipe several times now and it's always a crowd-pleaser. The combination of sweet squash, savory filling, and crispy topping is irresistible. I highly recommend this recipe to anyone looking for a delicious and easy-to-
Yoram Boris Kaluba
[email protected]This stuffed squash recipe was a hit with my family! The squash was cooked perfectly and the filling was flavorful and hearty. I especially loved the crispy Parmesan cheese topping. I will definitely be making this dish again soon.