Stuffed Squash Revisited
Here’s the stuffed squash I made last week. Using Klara‘s idea of using shitake mushrooms, I sauteed some onions and mushrooms to stuff my squash. I also mixed in some chopped celery and sage from my garden, as well as bits of cooked buttercup squash. I didn’t use any animal products, but I must say I might have found it just a tad tastier if it had either a bit of cheese or some chopped meat. We humans do crave fat. On the other hand, my body felt much better eating it this way, a lighter food.
Ilana-Davita says
Was it just for you? Or did two people eat this? It is just that it is difficult to assess the size of the squash and the dish.
leoraw says
Good point. I find that most people only want a bit of something, especially when there is lots of other food. So I cut these up when serving. This one stuffed squash might make 4 or 6 side servings. But the stuffing then does tend to spill.
jacob says
We eat sometimes "Mechshi" which is stuffed green squash with rice and meat. Yum.
leoraw says
Jacob, I Googled "mechshi" and discovered that Isaac Mizrahi loves that stuff, too. Sounds delicious.
Klara says
Good quality nuts adds the fat you might feel you are missing - also you can make a sauce over it - anything with tehina is delicious, and there you have more fat (You'd think I'm trying to fatten you up :>) ) One of the dishes in our quasi-Thanksgiving celebration (was really a birthday party, just happened to land on Thanksgiving) was a stuffed seitan, and the person grated the vegetables so they "stuck" together better. Also sometimes you can add something that helps hold the stuffing, like mashed tofu or a kuzu sauce (kuzu is like cornstarch, but much healthier). But falling apart or not, it looks lovely, colorful and very mouth watering.
leoraw says
Klara, thanks for the "fattening" it up in a healthy way ideas. I thought it was spelled "kudzu"; looked it up to discover it can spelled either "kuzu" or "kudzu".
Jientje says
This looks like a delicious and very healthy dish!
Abbi says
I made a stuffed acorn squash with fruit around RH time.
I squeeze a bit of honey and cinnamon on the inside of the squash. I cut up a bunch of apples, pears and plums and strew them inside and around the squash. Sprinkle a bit more honey and cinnamon on the fruit outside the squash. Turn the squash cut side down. Pour some apple/cranberry/orange juice around about 1/4 way up the squash. Cover tightly and bake until squash is soft in a 350 degree oven.
You can remove the squash then and leave the rest of the fruit uncovered in the oven until the juice reduces to a glaze. Upon serving, fill squash with fruit and drizzle with sauce. Could double as a dessert.
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