Stuffed Squash "Canoes"
In summer squash season, many people go directly to zucchini bread, but in my household, everyone prefers my stuffed squash. Every time I've made it, I plan to photograph it right out of the oven & it's eaten before I can. NOTE: This can be made vegan by substituting chopped nuts and chopped mushrooms for the meat or use a veg mixture.
Stuffed Squash "Canoes"
In summer squash season, many people go directly to zucchini bread, but in my household, everyone prefers my stuffed squash. Every time I've made it, I plan to photograph it right out of the oven & it's eaten before I can. NOTE: This can be made vegan by substituting chopped nuts and chopped mushrooms for the meat or use a veg mixture.
Cooking Instructions
- 1
Preheat oven to 375 degrees Fahrenheit
- 2
Plump raisins in very hot water
- 3
Wash and trim squash. Split lengthwise and remove seeds. If using yellow squash, cut off necks and dice.
- 4
Chop onion, shallot and garlic and soften in olive oil over a low flame.
- 5
Stir in any chopped squash from the necks.
- 6
Add ground meat to the pan and raise flame to medium. Break it up and stir as it browns.
- 7
Add spices and salt to taste; stir to incorporate.
- 8
Drain raisins and add them to the meat mixture.
- 9
Roughly chop olives and add to meat mixture.
- 10
Pour in tomatoes and stir to incorporate.
- 11
Cover pan, turn down flame to medium low and cook for 15 minutes, stirring a few times. (If it sticks to pan, lower flame.)
- 12
In the meantime, oil (or use a vegetable oil spray) a baking dish that will hold all of your squash canoes.
- 13
Fit the canoes, skin side down in the baking dish.
- 14
Fill squash generously with meat mixture.
- 15
Place in preheated oven.
- 16
After ½ an hour check to see if it looks dry. If it is, dribble a couple of tablespoons of water into the dish and cover loosely with foil. Either way, bake for an additional 10-15 minutes-- until squash is tender.
- 17
Remove from oven. This dish is good hot or at room temperature.
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