Vegan - Sicilian Stuffed Squash

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Use the soy (or another alternative) cheese to make this vegan-

 

 

* Exported from MasterCook *

 

Sicilian Stuffed Squash

 

Recipe By :Soy! - Dana Jacobi

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 medium zucchini (each about 1/2 pound)

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped onion

1/3 cup TVP flakes

1/4 teaspoon ground cinnamon

3/4 teaspoon thyme leaves, or 1/4 teaspoon dried thyme

1 large plum tomato -- halved, seeded, and chopped (about 1/2

cup)

1 tablespoon tomato paste

6 saffron threads (optional) -- soaked in 1 teaspoon warm

water

3 tablespoons currants

2 tablespoons chopped Italian parsley

1 1/2 tablespoons grated pecorino or soy Parmesan cheese

1 tablespoon dry bread crumbs

salt and freshly ground pepper

 

Preheat the oven to 375F.

Halve the squash lengthwise. To helt the squash halved sit securely, cut a thin

strip, 3/4 inch by 4 inches, from the bottom of each one (this strip should be

as thin as iif you were peeling the squash). With a teaspoon, scoop out the

flesh, making a long, narrow channel down the center of each squash half by

removing only the soft, seeded part. Reserve enough of this scooped out flesh

to make 1 cup, discarding the rest. Set aside the squash halves.

Prepare the filling: In a medium skillet, heat 1 tablespoon of the oil over

medium-high heat. Saute the onion until translucent, about 5 minutes. Mix in

the reserved squash and cook 2 minutes, until it softens slightly, stirring

occasionally. Add the TVP and cook, stirring, until it is coated with oil.

Blend in the cinnamon and thyme. Stir in the tomato and cook 2 minutes, until

it starts to soften. Blend in the tomato paste, saffron, if using, and 1/4 cup

of water. Stir in the currants, parsley, and 1 tablespoon of the cheese. The

filling will be moist and chunky. Season to taste with salt and pepper.

To fill the squash, place the 4 halves in a square baking dish or ovenproof

serving dish just large enough to hold them. Pour 1/3 cup water into the bottom

of the dish. Spoon a quarter of the filling into each of the squash halves,

mounding it slightly. Leave the top end of the squash uncovered.

In a small bowl, mix the bread crumbs with the remaining cheese. Sprinkle this

mixture evenly over each half, and drizzle the remaining olive oil over all.

Bake the squash, uncovered, in the middle of the oven for 45 minutes, until a

knife inserted in the neck of the squash easily pierces it. Remove the squash

from the oven. Let stand 20 minutes and serve hot. Or let cool completely and

serve at room temperature. If you plan to serve this dish within 12 hours,

cover the cooled squash withh foil but do not refrigerate; it will be more

succulent and flavorful.

 

 

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Per serving: 200 Calories (kcal); 14g Total Fat; (59% calories from fat); 2g

Protein; 19g Carbohydrate; 0mg Cholesterol; 99mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0