Mushroom Stuffed Squash
I wanted to make some stuffed zucchini tonight so I went to the store to get the ingredients. I ended up getting a kind of grayish squash that was next to the zucchini since it was bigger and looked "stuffing worthy".
I've never stuffed a squash before, but it seems to be one of those recipes that can be played with depending on your favorite ingredients. I do wish I had doubled the mushrooms, but my husband and son both ate it. It goes under my file of recipes to keep, unlike the truly horrid crab cakes I made last night. Blech.
5-6 zucchini or summer squash
2 tsp cooking oil
4 cloves garlic, minced or pressed
1/2 minced onion
8 ozs of sliced and washed mushrooms - I always buy them pre-sliced, easier - You may want to double the mushrooms.
1 can Italian style diced tomatoes
1 cup cooked rice, basmati preferred
1 to 4 splashes of Worcestershire sauce - I used Lea & Perrins. It is gluten-free in the U.S. - If you want your dish to be vegetarian, leave it out.
Salt and pepper to taste
Basil to taste
Onion powder to taste - probably optional. I had a kitchen "helper" who wanted to sprinkle stuff in the pan.
Bring a large pot of salted water to a boil.
Cut off the knobby ends of the washed squash and trim off any blemishes on the skin with a knife.
Place squash in boiling water. Be careful not to splash.
Boil for 10 minutes or until a fork easily pierces the squash.
While it is boiling, heat some oil. Toss in your onions and garlic. Salt and pepper to taste. Stir a few minutes. Toss in the Worcestershire, basil and onion powder. Cook until softened. Remember the vegetables will cook in the oven also. Throw in the tomatoes and stir.
Set aside the pan and wait for the squash to be ready.
When the squash is done, remove from the water and let cool. Once it cools, slice it lengthwise and take out the insides. Place the insides in a bowl. Place the squash skins in a greased 9 x 13 pan.
Now is a good time to heat your oven to 350.
Mash the squash insides in a bowl. Drain off the excess liquid in a colander.
After the insides are drained, put them in the pan with the mushrooms and onions. Then add 1 cup of rice. Taste and adjust seasonings.
Put your stuffing inside your squash. Bake at 350 for 15 minutes.
Serve with rice on the side, if desired. Enjoy!