posted by Chefshell 06-15-99 2:34 PM
Chefshell's Stuffed Squash
Submitted by: Michelle Collier-Perez (Chefshell)
Category: Vegetable/Side dish
6 squash,yellow or zucchini, halved and insides scooped out and reserved
1/2 cup cream or nonfat or lowfat evaporated milk
1/2 cup fresh grated Parmigianno Reggiano cheese
1/2 white onion
1/2 lb. mushrooms
1/4 cup white wine
Salt, pepper, nutmeg, and paprika to taste
Saute onions and mushrooms until soft and mushrooms give up their liquid.
Add wine and let reduce by half, about 5 minutes. If you use dried mushrooms, save a bit of the rehydrating liquid and add that too.
Set aside.
Place squash insides, cheese, cream, and seasonings in a food processor or blender and pulse until smooth and creamy.
Add mushroom and onion mixture to squash mixture and stir to combine.
Fill squash skins with the filling.
Top with more cheese if desired.
Bake at 400 degrees for 10-15 minutes or until lightly browned.