Here is one of those comforting dishes that you either love or hate. Well I love stuffed squash no matter what ones you use. This one is a keeper and I go back to over and over again without fail. It has that Middle Eastern flair with allspice that really bursts with exotic flavorings. Perfect for the winter months and always great when you want that home cooked comfort food.
Italian Stuffed Yellow Squash Recipe1 lb of ground lamb, hamburger or turkey
2 cup of raw quick cooking rice
2 cloves of fresh minced garlic
2 bay leaves
1 teaspoon allspice
cayenne pepper to taste
1 teaspoon garlic powder
1/2 teaspoon dry basil
salt and pepper to taste
1/4 teaspoon cayenne pepper
2 whole fresh basil leaf chopped
1 sprig fresh oregano chopped
2 sprigs of fresh mint chopped
1 can tomato paste
1 pound of fresh tomatoes put through food processor skins and all
8 large or 10 small yellow or green squash ...
Mix rice, lamb, 1 tablespoon of tomato paste and all spices except fresh garlic together in a medium size bowl. Set aside in the refrigerator.
In the meantime, slice zucchini in halves this usually makes sixteen halves. Scoop out all the insides with a spoon and put aside. Stuff with mixture. Pour into a dutch oven saucepan 1 cup of burgundy wine, tomatoes and rest of paste. Place zucchini on top and stack . Add water to cover half way up the pan. Add garlic cloves in the tomato-water mixture, 1 fresh basil leaf and salt, pepper to taste.
You can stack these in a slow cooker on high for 4 to 5 hours or on top of stove in a large saucepan and simmer on low 2 hours or more until fork tender.
I place mine in a dutch oven pan that has a tight fitting lid in the oven at 350 degrees until the rice and zucchini is tender takes around an hour and half to cook. Once the fork goes through the squash it's done.
Here's a crockpot recipe for stuffed squash: Crockpot Stuffed Squash
Want desserts using that leftover zucchini? Try these recipes : Zucchini Coconut Bread, Chocolate Zucchini Bread, Prize Winning Cranberry Chocolate Chip Zucchini Bread
+claudia lamascolo Author