Recipe of the week March 10, 2008… American food from Howardsvegansoap.com!
Howard’s World famous Stuffed Summer Squash!
In the summer, I always end up with endless amounts of yellow squash and zucchini, and I’m always looking for something to do with them. I came up with this recipe after some experimenting, and absolutely love it! I try to make it as often as possible. It’s delicious, healthy, and very filling.
1 cup dried red lentils
4 or 5 medium sized long summer squash (yellow squash or zucchini work well)
2 cups prepared chickpeas (Tips for preparing them are on my hummus recipe below, or you can buy them canned)
1 Tablespoon dried basil, leaf thyme, and oregano
2 teaspoons salt or so to taste
Preheat oven to 375.
First, get the lentils soaking. Rinse them and place them in about 2 ½ cups of warm water. They should sit for around 10 minutes.
Cut the squash lengthwise so you have two long squash halves. Hollow the squash out leaving about a quarter to an eighth of an inch on each edge and the bottom. Save the insides, as we’ll use them to make the stuffing. Now line the squash in the bottom of a deep 13x9 glass baking dish. Most likely all of the squash won’t fit. This is fine as we’ll use the remainder as filling.
Start the lentils cooking. They should cook for around 5-8 minutes, until they are soft.
Take the remaining ingredients and the remaining squash and process them in a food processor. Place this mixture into a large saucepan with some olive oil and the spices. Add the cooked lentils and heat over medium heat, stirring occasionally for about 10 minutes.
Pour the contents of the sauce pan over the squash to fill the baking dish. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another ten minutes. Enjoy!
