STUFFED ZUCCHINI BOATS

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STUFFED ZUCCHINI BOATS6 zucchini or summer squash or a combination of both, each weighing about3/4 pound--FILLING--1 spaghetti squash, weighing about 3 poundswater1 tablespoon oil1/2 cup chopped onion1 teaspoon turmeric1 teaspoon curry powder2 tablespoons dry vermouth or white wine1 teaspoon honey1/4 cup chopped flat leaf parsley1 teaspoon white wine vinegar2 teaspoons kosher salt3 dashes Tabasco sauce1/4 cup bread crumbsServe this dish hot from the oven or allow to cool to room temperature.These stuffed zucchinis hold for hours without losing their taste or looksPreheat the oven to 350 degrees.Knock the stem off the spaghetti squash with the back of a sturdy knife. Cutthe squash in half lengthwise. Scrape out the seeds using a large spoon.Place the two halves cut side down in a deep roasting pan. Pour in enoughwater to come 1/4 inch up the side of the squash. The water steams thesquash and prevents it from sticking to the bottom of the pan.Bake 1-1/2 hours or until soft. Let the squash cool, then take a large forkand begin raking the cooked squash out of the shell. The squash will fallinto spaghetti-like strands. Place the squash in a large bowl. You will haveabout 4 cups of cooked spaghetti squash.Heat a small frying pan on high heat until hot and nearly smoking. Put 1tablespoon of oil in the pan and add onions. Stir and reduce heat tomedium-high. Stir in the turmeric and curry powders. Pour in vermouth orwhite wine. Allow the wine to reduce slightly.Cook the onions for 3 to 5 minutes more, or until the onions soften andbecome translucent. Scrape the onions into the bowl containing the spaghettisquash. Combine.Season the spaghetti squash with honey, parsley, vinegar, salt and Tabascosauce. Set aside.Prepare the zucchini or squash for stuffing. Cut the zucchini in half acrossthe middle, and then split the zucchini lengthwise. With a spoon, scrape outthe seeds.Stuff each zucchini piece with the seasoned spaghetti squash. Sprinkle thetop of each filled "boat" with bread crumbs.Preheat the oven to 450 degrees. Place the stuffed zucchini on a foil-linedbaking sheet. Bake for 25 to 30 minutes, or until the zucchini have softenedbut are still holding its shape.Home Cooking and Scrapping Friends

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