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Stuffed Squash
(serves 4)

1 large spaghetti squash
1 cup dried tomatoes (I use the dry ones, not packed in oil)
1/2 cup dried shiitake mushrooms (or porcini)
3 garlic cloves
1 cup bread crumbs (or whole stale bread)
1 cup fresh button mushrooms, chopped
1 Jerusalem artichoke, peeled and chopped
2 tsp basil
1 tsp oregano
1 tsp rosemary, crushed
1 dash balsamic vinegar (or red wine vinegar)
about 1/2 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.


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.

The filling would also be good if it were lightly sauteed in the
balsamic vinegar and water before adding it to the squash.

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.


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