Stuffed squash #2

Yield: 4 Servings

Measure Ingredient
1 large Spaghetti squash
1 cup Dried tomatoes (I use the dry ones; not packed in oil)
½ cup Dried Shiitake mushrooms (or Porcini)
3 Cloves garlic
1 cup Bread crumbs (or whole stale bread)
1 cup Fresh button mushrooms; chopped
1 Jerusalem artichoke; peeled and chopped
2 teaspoons Basil
1 teaspoon Oregano
1 teaspoon Rosemary; crushed
1 dash Salt
1 dash Balsamic vinegar (or red wine vinegar)
½ cup Water; about

From: "Shari L. Clayton" <Shari_L._Clayton@...> Date: Tue, 16 Apr 96 17:25:42 EST From the *Veggies Unite!* Web page. Recipe By :"Tanya Heikkinen" THEIKKINEN@...

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, herbs and salt 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. Makes 4 servings.

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 squashes may make good containers for this filling.

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