Stuffed spaghetti squash

Yield: 4 Servings

Measure Ingredient
1 large Spaghetti squash
1 cup Sun-dried tomatoes; not oil packed
½ cup Dried shiitake mushrooms
3 Garlic cloves
1 cup Bread crumbs
1 cup Fresh mushrooms; chopped
1 Jerusalem artichoke; peeled and chopped
2 teaspoons Basil
1 teaspoon Oregano
1 teaspoon Rosemary; crushed
1 dash Balsamic vinegar; or red wine
½ cup Water

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@... (Tanya Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 30, 1998

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