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Flexible Vegetarian Stuffed Squash

By: The Team (February 21, 2012)

By Leah Dickinson:

(Leah Dickinson was one of my last students, before I left the military for Environment Canada. Recently we re-connected via a Facebook group I set up for my old communication squadron. In the intervening years she has raised her family in Sooke BC, balancing her menu for a family of carnivores – and one vegetarian!  This past weekend the subject turned to her favourite vegetarian-carnivore recipes… – ed.)

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Hi,

When I am making the stuffing I start some for the rest of us, and her at the same time, I just split them up before adding any broth, or meat.  Mushrooms can be added raw to the bread mixture, or into the frying pan with the sautee mixture, or both depending on how you like your mushrooms, i don’t like ‘em myself.

I use different veggie ‘meats’, depending what’s in the house.  I like Yves veggie patties.  (they also do a fantastic ‘ground round’ my carnivores love my vegetarian spaghetti) Tofurkey makes some nice sausages I use some times.  The thing about these things (Tofurkey) is you don’t need to cook them, only warm them for your pleasure so I cut/break them up into a bowl where I break-up bread.

Krystal (her vegetarian daughter) says” add chopped date and apple.”

I love nuts in my stuffing, so I will add crushed nuts.  I add roasted ones to the bread, or raw ones into the frying pan with the greens and herbs.

I like to chop oinions, garlic, celery, and fresh herbs. heavy on the thyme and sage.  Sometimes I will add chopped Zucchini,or other squash or veggis I have around.

When this mixture is nicely sauteed, but still a little stiff, I pour it over the bread mixture, mix it and add vegetable broth to moisten it.

I use a loose powdered vegetable broth like ‘oxo’ -  sometimes I will cook barley in some of the broth, and mix that in too.

I cut the spaghetti squash in two, scoop out the guts, fill to overfull, and cover in tinfoil. Any stuffing left over can be frozen, or wrapped in tinfoil and baked, or stuffed it somewhere else I haven’t thought of.

Bake @ 350.  how long?? dunnu, till the squash is soft enough (my experience is 40 – 45 minutes – ed.).  That’s the only part you’re cooking now.

You scoop out both squash and stuffing. Sometimes we make a gravy with veggi broth, or Krystal makes a mushroom gravy (especially at Christmas, or Thanksgiving).

Gotta go now, was a busy day and I have another one tomorrow.

Leah, and Krystal

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Filed Under: Lifestyle, Recipes