Stuffed Yellow Squash

This vegan dish is light and satisfying. Full of nutrition, it makes a nice side dish or main course.

Serves 4.

Ingredients:

Yellow Squash:

• 2 medium yellow squashes
• 1/4 tsp salt

Stuffing:

• 1 Tbsp olive oil
• 1/2 c onion, chopped
• 1/2 c carrot, shredded
• 1/2 c celery, chopped
• 1 clove garlic, crushed
• 1 (15 oz) can peas, drained and mashed
• 1/4 c parsley, chopped
• 1 tsp lemon zest
• 1/2 c dry bread crumbs
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp ground coriander
• 1/4 tsp turmeric
• 1/4 tsp mustard powder
• 2 Tbsp slivered almonds or chopped nuts

Directions:

Yellow Squashes:

1. Preheat oven to 375 degrees F.
2. Cut the stem ends off the squashes. Slice the squashes in half lengthwise.
3. Place them in a baking dish, cut side down and add 1/4 inch water to the dish. Bake 20 minutes. Remove from oven (leaving oven on) and cool squashes till you can handle them safely.
4. Turn squashes over. Use a spoon or melon baller to remove all the seeds, leaving a smooth shell. Transfer squashes (without liquid), cut side up, to an 11 x 7 x 2 inch oiled baking dish. Sprinkle evenly with a total of 1/4 tsp salt. Set aside.

Stuffing:

1. In a large skillet over medium low heat, warm the olive oil. Add onion, carrot, and celery. Sauté 3 minutes. Add garlic and sauté another minute.
2. To the skillet mixture, add mashed peas, parsley, lemon zest, bread crumbs, salt, pepper, paprika, coriander, turmeric, and mustard powder; blend well.
3. Stuff the cooked squash halves evenly, mounding the filling and pressing down lightly. Sprinkle with nuts.
4. Bake 20 minutes. Sprinkle with chopped parsley and serve hot.