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Stuffed Squash Two Ways

Summer squash generally has a mild flavor and delectable texture, making it versatile. Stuffed Squash Two Ways has fillings of lamb and squash.

  • Servings: 12

Source: Martha Stewart Living, March 2001

Ingredients

For lamb filling

  • 6 medium round squash, such as 'Roly Poly,' 'Ronde de Nice,' or 'Sundrop' (about 2 3/4 pounds)
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped onions
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper
  • 1/2 pound twice-ground lamb
  • 1/3 cup dry red wine
  • 1/2 cup fresh bread crumbs
  • 3 tablespoons pine nuts, coarsely chopped
  • 2 tablespoons currants
  • 1/4 cup crumbled feta cheese (about 1 ounce)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 3 tablespoons finely chopped fresh mint
  • 1 1/2 cups Fresh Tomato Sauce

For squash and bread-crumb filling

  • 6 medium round squash, such as 'Roly Poly,' 'Ronde de Nice,' or 'Sundrop' (about 2 3/4 pounds)
  • 4 slices white bread
  • 2 tablespoons olive oil
  • 1 small onion, cut into 1/4-inch dice
  • 2 cloves garlic, minced
  • 1/2 cup fresh corn kernels
  • 2 yellow zucchini (about 10 ounces), cut into 1/4-inch dice
  • Salt and freshly ground pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons homemade or low-sodium canned chicken stock
  • 1 1/2 cups Fresh Tomato Sauce

Directions

For the Lamb Filling

  1. Heat oven to 350 degrees. Have ready a 1 1/2-quart baking dish. Slice off 1 inch crosswise from stem end of each squash; set aside. Using a melon baller, remove the flesh from squash, bottoms and tops, leaving 1/8-inch-thick shells. Coarsely chop the flesh; set aside. Place the squash bottoms and tops in a steamer, and steam until just tender, about 15 minutes. Remove from steamer; set on a wire rack, cut side down.

  2. Heat olive oil in a large skillet over high heat. Add the onions, garlic, and reserved chopped squash. Season with salt and pepper, and cook until tender, about 6 minutes.

  3. Remove from pan, and transfer to a medium bowl. Return skillet to heat; add the lamb, and cook, breaking up the meat with the back of a wooden spoon until crumbly and lightly browned, about 5 minutes. Stir in the wine, and cook until all the liquid is absorbed, about 1 minute. Transfer meat to the onion mixture, and add the bread crumbs, pine nuts, currants, feta, spices, mint, and 3 tablespoons tomato sauce. Stir well to combine.

  4. Stuff the squash with the meat mixture, brimming the tops. Place the squash tops on top. Pour the remaining tomato sauce into the baking dish, and place the stuffed squash in the sauce. Bake until the squash are tender, about 30 minutes. Divide the sauce among the plates, place the squash on top, and serve.

For the Squash and Bread-Crumb Filling

  1. Prepare squash as in step 1 of lamb filling above. Place bread in food processor, and pulse to form crumbs. Transfer to a medium skillet, and place over medium-high heat. Toast the bread crumbs, stirring constantly, until light golden, about 2 minutes. Remove from heat, and transfer to a medium bowl. Return the skillet to heat, and add the olive oil. Add the onion, garlic, corn, squash, and zucchini; season with salt and pepper. Cook until the vegetables are just tender, 5 to 6 minutes. Remove from heat, add to the bread crumbs along with the parsley and chicken stock, and toss to combine.

  2. Stuff each squash with the bread-crumb mixture, brimming the tops. Place the stem tops on top. Pour the tomato sauce into the baking dish, and place the stuffed squash in the sauce. Bake until squash are tender, about 30 minutes. Divide sauce among plates, place the squash on top, and serve.

Cook's Notes

You can make this recipe using only one or both fillings.

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