Stuffed squash

 
                                  Stuffed Squash
 
 Recipe By     :"Tanya Heikkinen" THEIKKINEN@marvin.ag.uidaho.edu
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 	      1  large	       spaghetti squash 			                      
 	      1  cup	       dried tomatoes (I use the dry ones, not packed
       in oil)	
 	  1/2  cup	     dried shiitake mushrooms (or porcini)	                  
 	      3  cloves        garlic					                      
 	      1  cup	       bread crumbs (or whole stale bread)	                      
 	      1  cup	       fresh button mushrooms -- chopped	                      
 	      1 	       Jerusalem artichoke -- peeled and chopped                      
 	      2  tsp	       basil					                      
 	      1  tsp	       oregano					                      
 	      1  tsp	       rosemary -- crushed			                      
 		    dash	  salt					                            
 	      1  dash	       balsamic vinegar (or red wine vinegar)	                      
 						about 1/2 cup water	                                                        
                                                                                                                                                                 
 
 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. Makes 4 servings.
 
 Bake another 10 minutes. Serve hot
 
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 NOTES : 1) 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.
        
 2) The filling would also be good if it were lightly sauteed in the balsamic 
 vinegar and water before adding it to the squash.
        
 3) 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.