I was driving home to visit my family in Snohomish last week. My brother Andrew called me and said, "Are you hungry? I'm making you something vegan! Come home soon!" Ten minutes later I walked into the house to discover my mom and brother leaning over stuffed squash in the open oven. They had used round zucchinis, young carrots, tomatoes and basil all from my dad's garden.
It was delicious. I am thoroughly impressed with Andrew's budding culinary skills. You may remember me discussing his eating habits in a previous post.
So this recipe is my mom and brother's. Enjoy.
How to make: Cut squash in half length wise, and scoop out the innards [and reserve]. Put the halves face down in about an inch of water, and boil for 20 minutes, until tender.
Stuffing:
Cut cubes of favorite bread, add to the innards with assorted veggies, onions, carrots, mushrooms. Mix with spices (basil, cardamon, sage, garlic, white pepper, salt) and about a tablespoon of olive oil.
When done boiling the squash, brush inside with olive oil or butter. Fill with the stuffing. Bake with the stuffing side up (no water in pan) for another 40 minutes (or until stuffing has sufficiently browned).
Garnish with tomato and basil.
Leave a comment