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    You are in: Home / Recipes / West Indies Savory Stuffed Summer Squash Recipe
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    West Indies Savory Stuffed Summer Squash

    West Indies Savory Stuffed Summer Squash. Photo by WiGal

    1/1 Photo of West Indies Savory Stuffed Summer Squash

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    BarbryT's Note:

    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.

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    Units: US | Metric



    1. 1
      To prepare the squash: Wash the squash well.
    2. 2
      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.
    3. 3
      To make the filling: Put all ingredients together in a mixing bowl. Stir until well blended.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on April 08, 2009


      Healthy, attractive, versatile, and another tasty way to use summer squash. The directions are rather confusing b/c the order of the ingredient list does not match the order of the ingredients within the directions and I think it has something to do with the filling being listed last instead of in the middle of the ingredient list. In Step 1 I cut the squash in half lengthwise. In Step 4 I used a large skillet instead of a baking dish-everything is done on top of the stove. In Step 4 I also doubled the tomato slices and sort of wished I had increased it more as the cooked tomato tastes great with this! I used half as much squash as listed and that was plenty. Probably makes a big difference in how big the squash is-remember it needs to fit in the skillet. I subbed catsup for the tomato paste, omitted the mint due to personal preferences, and doubled the lemon juice in Step 6 and wish I had increased the garlic, too. The filling and squash was done in 35 minutes. Congrats BarbryT for becoming FROG#9 in Top Favorites of 2008 game!

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    Nutritional Facts for West Indies Savory Stuffed Summer Squash

    Serving Size: 1 (419 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 226.5
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 3.5 g
    Cholesterol 55.2 mg
    Sodium 111.1 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 3.2 g
    Sugars 6.8 g
    Protein 20.4 g

    The following items or measurements are not included:

    crookneck yellow squash

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