I made some terrific Mexican Grey Squash Patties, also posted on this blog. Here is a lovely stuffed squash recipe that is easy and absolutely delicious:
Makes 6 stuffed squash halves.
- 3 medium Mexican gray squashes
- 1-4.5 oz bottle sliced mushrooms (reserve liquid)
- 2 Tbsp butter or margarine (divided use)
- 1/3 c small grain couscous
- 2/3 c reserved mushroom liquid plus water
- 1/2 medium onion, chopped
- 1 tsp Herbes de Provence
- 1/8 tsp sea salt
- pinch freshly milled black pepper
- Preheat oven to 350 degrees F and oil an 11 x 7 x 2 inch baking dish or similar.
- Cut squashes in half lengthwise. Scoop out the center seeds and a bit of the pulp, leaving 1/2 inch shell. (Reserve pulp for soup stock or another purpose.) Place squash halves side by side in prepared dish, alternating stem side up with stem side down.
- Roughly chop the mushrooms.
- In a medium saucepan, combine chopped mushrooms, one tablespoon of the butter, couscous, mushroom liquid plus water, onion, Herbes de Provence, salt, and pepper. Cook over medium heat, stirring often, for a few minutes, or until the couscous has softened and the onions are translucent.
- Stuff the squash halves with saucepan mixture. Dot with remaining tablespoon of butter. Bake uncovered 20-25 minutes, or until squash shell is fork tender, but not overly soft. If desired, place dish under broiler to brown briefly. Serve hot.