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July 19, 2005



Hey Balabusta,
I made a fabulous Claudia Roden inspired stuffed squash last week because our co-op farm had lots of them. I stuffed mine by sauteeing chopped onion, chopped squash insides (from the hollowing out), and some very nice fresh roma tomatoes together, mixed in some bulgar I moistened with boiled water and a little good olive oil, bulgar, mixed in some allspice and salt and piled it all in the emptied squash shell after I'd brushed it with olive oil. I brushed the pan with a bit of olive oil and baked in a 350 oven for about an hour. I used this mixture to stuff a zucchini, a pattypan and some strange light green Indian squash and it all worked. Everything got all crusty and nice. I topped mine with a some fabulous and kind of unreasonably expensive greek yogurt. It tasted good at room temperature too. This is my stuffed squash suggestion.

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