RCI-VG.005.0205.001
Sicilian Stuffed Squash
Sicilian Stuffed Squash from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- zucchini ( ½ lb. each)2 medium
- 2 tbsp
- onion1 smallfinely chopped (about ½ cup)
- TVP flakes⅓ cup
- chopped fresh thyme or ¼ tsp dried¾ tsp
- ¼ tsp
- plum tomato1 largehalved, seeded and chopped ( ⅓ cup)
- 1 tbsp
- saffron threads6 unitsoaked in 1 tsp. warm water (optional)
- 3 tbsp
- 2 tbsp
- grated soy parmesan or Parmesan cheese1½ tbsp
- 1 unit
- 1 tbsp
Method
1
Preheat the oven to 375°F (190°C). Halve the squash lengthwise, scoop out and discard the seeds and stringy pulp, then lightly brush the interior with olive oil.
10 minutes
2
Steep the saffron threads in 2 tablespoons of warm water for 5 minutes until the liquid turns a deep golden hue. Set aside.
5 minutes
3
Heat a drizzle of olive oil in a skillet over medium heat and sauté the diced onion until soft and translucent, about 5 minutes.
5 minutes
4
Add the tomato paste to the skillet and stir to coat the onion, cooking for 1 to 2 minutes to deepen the flavor.
2 minutes
5
Remove the skillet from heat and stir in the bread crumbs, currants, saffron water, a pinch of cinnamon, chopped Italian parsley, and salt and freshly ground black pepper to taste until the mixture is evenly combined.
3 minutes
6
Generously spoon the stuffing mixture into each squash cavity, pressing it in gently and mounding it slightly on top. Drizzle a little olive oil over the filled squash halves.
5 minutes
7
Arrange the stuffed squash halves cut-side up in a lightly oiled baking dish, add a splash of water to the bottom of the dish to prevent sticking, and bake in the preheated oven until the squash is tender and the stuffing is golden brown on top.
40 minutes
8
Remove from the oven and allow to rest for 5 minutes before serving. Garnish with fresh Italian parsley if desired.
5 minutes