Sicilian Stuffed Squash

Sicilian Stuffed Squash Recipe - Delicious Italian Cuisine from Sicily

Region / culture: Italy, Sicily | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Sicilian Stuffed Squash is a delicious and flavorful dish that combines the freshness of zucchini with a savory and aromatic filling. This recipe is perfect for a light and healthy meal that is sure to impress your family and friends.

History

This recipe is inspired by traditional Sicilian cuisine, which is known for its use of fresh and seasonal ingredients. Stuffed vegetables are a common dish in Sicily, where they are often filled with a mixture of breadcrumbs, cheese, herbs, and other flavorful ingredients.

Ingredients

2 medium zucchini (0.5 lb / 227 g each)
2 tbsp extra-virgin olive oil
1 small onion, finely chopped (about 0.5 cup)
0.33 cup tvp flakes
0.75 tsp chopped fresh thyme or 0.25 tsp dried
0.25 tsp ground cinnamon
1 large plum tomato, halved, seeded and chopped (0.33 cup)
1 tbsp tomato paste
6 saffron threads, soaked in 1 tsp warm water (optional)
3 tbsp currants
2 tbsp chopped fresh italian parsley
1.5 tbsp grated soy parmesan or parmesan cheese
salt and freshly ground black pepper
1 tbsp dry bread crumbs

How to prepare

Preheat the oven to 375°F (191°C).
Halve each zucchini lengthwise.
To make the squash halves sit securely, cut a thin, narrow 4-inch-long strip from the bottom of each squash (strips should be as thin as if you were peeling the squash).
Using a teaspoon, scoop out the flesh to make a long, narrow channel down the center of each squash half, removing only the soft, seeded part.
Reserve enough scooped-out flesh to make 1 cup, then chop it.
Discard the remaining flesh or save it for another use.
In a medium skillet, heat 1 tbsp of oil over medium-high heat.
Add the onion and cook until transparent, stirring often, for 3 to 4 minutes.
Add the reserved squash and cook until slightly softened, stirring occasionally, for about 2 minutes.
Add the TVP flakes and cook, stirring, until coated with oil.
Stir in the thyme and cinnamon.
Add the tomato and cook until beginning to soften, about 2 minutes.
Stir in the tomato paste, saffron mixture if desired, 0.25 cup of water, currants, parsley, and 1 tbsp of soy cheese.
The filling will be moist.
Season to taste with salt and pepper.
Place the squash halves in a square baking dish or an ovenproof serving dish just large enough to hold them.
Pour 0.5 cup of water into the dish.
Spoon the filling into each squash half, mounding slightly.
In a cup, mix the bread crumbs with the remaining soy cheese.
Sprinkle the mixture evenly over each stuffed squash half, then drizzle with the remaining 1 tbsp of oil.
Bake until the neck of the squash is easily pierced with a knife, about 45 minutes.
Let it stand for 20 minutes before serving.
Alternatively, cool it completely, cover with foil, and set aside at room temperature; serve within 12 hours (the squash will be less succulent if refrigerated).

Variations

You can customize the filling of the stuffed squash by adding ingredients such as pine nuts, olives, or sun-dried tomatoes. You can also experiment with different herbs and spices to suit your taste.

Cooking Tips & Tricks

Be sure to scoop out the zucchini flesh carefully to create a sturdy base for the filling.

- Adding a sprinkle of breadcrumbs and cheese on top of the stuffed squash adds a delicious crunchy texture.

- Letting the stuffed squash sit for a few minutes before serving allows the flavors to meld together.

Serving Suggestions

Sicilian Stuffed Squash can be served as a main dish with a side salad or crusty bread. It also pairs well with a glass of white wine.

Cooking Techniques

The key to making Sicilian Stuffed Squash is to cook the filling until it is well combined and flavorful. Be sure to season the filling with salt and pepper to taste.

Ingredient Substitutions

If you don't have TVP flakes, you can use cooked quinoa or lentils as a substitute. You can also use regular parmesan cheese instead of soy parmesan cheese.

Make Ahead Tips

You can prepare the filling for Sicilian Stuffed Squash ahead of time and store it in the refrigerator until you are ready to assemble and bake the dish.

Presentation Ideas

Serve Sicilian Stuffed Squash on a platter garnished with fresh herbs and a drizzle of olive oil. You can also sprinkle some extra cheese on top for a beautiful presentation.

Pairing Recommendations

Sicilian Stuffed Squash pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. It also goes well with a light and refreshing salad.

Storage and Reheating Instructions

Store any leftovers of Sicilian Stuffed Squash in an airtight container in the refrigerator for up to 2 days. To reheat, place the squash in a preheated oven at 350°F (177°C) for about 15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Sicilian Stuffed Squash contains approximately 200 calories.

Carbohydrates

Each serving of Sicilian Stuffed Squash contains approximately 15 grams of carbohydrates.

Fats

Each serving of Sicilian Stuffed Squash contains approximately 10 grams of fats.

Proteins

Each serving of Sicilian Stuffed Squash contains approximately 5 grams of proteins.

Vitamins and minerals

Sicilian Stuffed Squash is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains soy and gluten. Please be cautious if you have allergies to these ingredients.

Summary

Sicilian Stuffed Squash is a nutritious and well-balanced dish that is rich in vitamins and minerals. It is a great option for a healthy and satisfying meal.

Summary

Sicilian Stuffed Squash is a delicious and healthy dish that is perfect for a light and satisfying meal. With a flavorful filling and tender zucchini, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in Sicily with my family. My grandmother, Nonna Maria, was a wonderful cook who always seemed to have a new recipe up her sleeve. One day, she announced that she had learned how to make Sicilian Stuffed Squash from a friend in the village, and she couldn't wait to teach me how to make it.

I remember the excitement in her voice as she gathered the ingredients we would need: fresh zucchini, ground beef, breadcrumbs, Parmesan cheese, garlic, and herbs from her garden. As we worked together in the kitchen, she showed me how to hollow out the zucchini and mix together the filling. The scent of garlic and herbs filled the air as we cooked, and I knew that this dish would become a family favorite.

As we sat down to eat, I took my first bite of the Sicilian Stuffed Squash and was blown away by the flavors. The tender zucchini paired perfectly with the savory beef and cheese, creating a dish that was both comforting and delicious. From that moment on, I knew that this recipe would become a staple in my own cooking repertoire.

Over the years, I have made Sicilian Stuffed Squash for countless family gatherings and special occasions. Each time I prepare it, I think back to that day in Nonna Maria's kitchen and the love and care she put into teaching me how to make it. I have since passed the recipe down to my own children and grandchildren, ensuring that this delicious dish will continue to be a part of our family for generations to come.

I have also shared the recipe with friends and neighbors, who have all raved about its unique flavor and comforting qualities. It brings me joy to know that something as simple as a recipe can bring people together and create lasting memories.

As I sit here now, reflecting on the years that have passed since I first learned how to make Sicilian Stuffed Squash, I am grateful for the food and the traditions that have brought my family closer together. Cooking has always been a way for me to connect with my heritage and share a piece of myself with others. And this recipe, in particular, holds a special place in my heart as a reminder of the love and care that my grandmother put into passing down her culinary knowledge to me.

So, as I continue to cook and share this recipe with others, I am reminded of the power of food to bring people together and create lasting memories. And I am grateful for the gift of cooking that has been passed down through generations in my family, allowing us to savor the flavors of our past while creating new traditions for the future.