| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Spaghetti squash |
| 1 |
c |
Sun-dried tomatoes; not oil packed |
| 1/2 |
c |
Dried shiitake mushrooms |
| 3 |
|
Garlic cloves |
| 1 |
c |
Bread crumbs |
| 1 |
c |
Fresh mushrooms; chopped |
| 1 |
|
Jerusalem artichoke; peeled and chopped |
| 2 |
ts |
Basil |
| 1 |
ts |
Oregano |
| 1 |
ts |
Rosemary; crushed |
| 1 |
ds |
Balsamic vinegar; or red wine |
| 1/2 |
c |
Water |
INSTRUCTIONS
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 and herbs 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. Bake another 10 minutes. Serve hot. Tanya's
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 squashs may make good containers for this
filling.
Recipe by: theikkinen@marvin.ag.uidaho.edu (Tanya
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr
30, 1998
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