Guest guest Report post Posted October 5, 2004 Dear Coca, et al, Here is one of my favorites and it is timely. My sister-inn-law keeps her car locked in their small town when she goes to get the mail because everyone has this squash to give away. Take a large zuchinni and wash it well. Lay it on the table to decide how to best slice in in half, so that it lies nicely without rolling and rocking. Cut it in two pieces the long way. Scoop out the stuff so that it resembles a row boat. Put the halves cut side down in a large cake pan. Add a bit of water. Bake at about 350 degrees. Make sure there is enough water so that the edges of the boats do not scorch. Now chop up the squash stuff and put it in an iron skillet with some olive oil to saute slowly. TAKE an eggplant, cut off the end, peel it and dice it nicely. TAKE a large yellow onion. Peel it and dice it in sort of small pieces. Add the eggplant and the onion to the squash in the iron skillet and stir. Add more olive oil. Smash two or three garlic cloves. Add to the mixture. Shake on some salt and some pepper. Stir and mix; make sure the stuff does not stick to the skillet. Add more oil either olive or coconut or both. Note the aroma. TAKE some fresh parsley and oregano and basil. Chop and chop them together. Take part of this herb mix and stir it into the squash mix. NOW comes the good part. Take a large loaf of French bread and cut it in half length wise. Scoop out the bread stuff saving the loaf halves so they are like canoes.. Tear the bread into small bits, but not too small. Mix this with the rest of the herbs. Add some rosemary. Stir all this together in the skillet. Observe the aroma. Juice a lime. Take the squash boats out of the oven. Turn the boats over. Sprinkle them with the lime juice. Sometimes it takes two limes. Take a large Tomato and dice it very small and put it in the boats. Scoop the mixture from the skillet into the boats. Let these stand for a time. Take a quart jar of veggie pasta sauce. I prefer tomato with mushroooms and olives. Pour the sauce over the boats making sure they are covered. Pour any remaining sauce into the bottom of the pan. Take some sprigs of oregano and rosemary and thyme and put them on top of the stuffed boats. Place the bread halves over the squash boats. Make a tent of aluminum foil. Bake at 375 for about an hour. Serve with a salad of bib lettuce and avacado. Ask the good Lord to bless your guests. The last time I made this (last Friday) I served five people. A reallg good sweet white wine enhances the flavors. Bon apetit! PadreCarlitos Quote Share this post Link to post Share on other sites
