This recipe is from the St. Croix Source newspaper, February 2003. I plan to try it as new summer squash come to the Seattle Farmers Markets.
- 6 small zucchini
- 6 small crookneck yellow squash
- 1 tomato, sliced
- 1 tablespoon tomato paste
- 1 cup water
- 1 lemon, juice of, plus
- 1⁄2 lemon, juice of
- 2 garlic cloves
- 1 teaspoon crushed dried mint
- 3⁄4 lb lean ground beef or 3⁄4 lb turkey
- 1⁄3 cup cooked white rice
- 1⁄2 large tomato, peeled and chopped
- 1 tablespoon finely chopped parsley
- 1 tablespoon raisins
- salt and black pepper, to taste
- 1⁄2 teaspoon ground cinnamon or 1⁄4 teaspoon ground allspice
- To prepare the squash: Wash the squash well.
- Sprinkle them with salt and let drain for 1/2 hour; this will soften them. Rinse the salt off and dry. Using a narrow apple corer, make a hole at the stem end of each squash and scoop out the pulp, being careful not to break the skin. The other end must remain closed.
- To make the filling: Put all ingredients together in a mixing bowl. Stir until well blended.
- To stuff squash: Fill each squash half-full of the filling. Lay a few thin slices of tomato in the bottom of a large, deep baking dish. Place the stuffed squash side-by-side in layers on top of the tomatoes.
- In a small saucepan, mix the tomato paste with 1 cup water and juice from one lemon. Bring to a boil and simmer for 5 minutes. Pour the tomato sauce over the squash. Cover the saucepan and simmer gently for 1 hour or until squash are soft and filling is cooked. Add more water if necessary.
- Crush the garlic cloves with a little salt. Mix with the mint and juice from half a fresh lemon. Sprinkle this mixture over the squash and continue cooking a few minutes longer.