Day 15 - Stuffed Squash Vegetarian Version 1.0

This one is adapted from one of the Moosewood Cookbooks.  I like the Moosewood recipes.  The original Moosewood cookbook was one of my first forays to cooking.  The recipes tend to be complex, but are easy to follow, and are almost always really tasty. There are recipes in the original Moosewood cookbook that I make today.

The CSA boxes from Great Country Farms (www.greatcountryfarms.com) that we received last Tuesday had some wonderful squash varieties in them, including two different kinds of round squash.  A Starburst looks like a yellow version of the Patty Pan.  It has a very mild flavor, and really lends itself well to stuffing.

Spinach and Tempeh Stuffed Squash

5 or 6 medium Patty Pan or Starburst Squash
1 package of 5 grain Tempeh
1 medium onion
8 oz. brown mushrooms
2 T Olive Oil
1/4 cup dill
1/2 tsp salt
1 T Sherry
2T light soy sauce
5 oz (1 package) baby spinach
3/4 Cup tomato juice
1/2 cup grated fontina cheese

Mince the onion.  Saute in the olive oil until very soft. Add the mushrooms and cook until the mushrooms are well done. Crumble the Tempeh and add to the onion and mushroom mix  Add the garlic and cook for two or three minutes more.  Add the dill, salt, sherry and soy.  Mix well.  Add the spinach, and cook just until the spinach is done.  Take off the heat and let cool a little.

Slice the tops off of the squash and scoop out the inside. The squash should look like round little boats. Fill the squash with stuffing mix rounding the tops off.  Put the stuffed squash into a baking dish. Sprinkle the cheese on top of the squash.  Pour the tomato juice into the bottom of the dish.  Cover tightly with foil and bake at 350 degrees for 30 minutes.  Uncover and bake an additional 10 minutes until well browned.

Reviews:  Well liked.  The 8 year old anti-squash girl tried the squash, liked the filling.  The 15 year old liked it.  Becca thought it was good.  A dish I would make a gain