MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fish Stuffed Squash
Categories: Seafood, Zucchini
Yield: 4 Servings

2 c Water
3/4 c White vinegar
3 tb Sugar
1 Bay leaf
1 Celery rib with leaves
1/4 ts Coriander
1/4 ts Salt
Pepper
2 md Summer squash
1 1/2 c Fish; cooked, flaked *
1 sm Onion; minced
2 ts Lemon juice
1/2 c Sour cream
1/4 ts Basil

* Cod, halibut, turbot, etc.

Combine in a saucepan water, vinegar, sugar, bay leaf, celery,
coriander, salt, and pepper. Bring to a rolling boil; reduce heat and
simmer for 8 minutes. Slice squash lengthwise. Cover with prepared
liquid and simmer until almost tender. Scoop out pulp. Turn shells
upside down to drain. Combine pulp, fish, minced onion, lemon juice,
and sour cream. Season. Fill squash with mixture. Chill thoroughly.
Serve on lettuce leaf with tomato wedges as garnish, if desired.

Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fish Stuffed Squash
Categories: Seafood, Zucchini
Yield: 4 Servings

Grabbed. I will make this sometime this fall/winter ... althoough I may
subout the zucchini for something else. I like stuffed squash so here's
a recipe I made up on my own ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

4 sm Sweet Dumpling Squash; about
- 8 oz each, seeded **
Jarred marinara sauce

MMMMM--------------------------STUFFING-------------------------------
1 lb Ground beef
1/2 c Chopped yellow onion
16 oz Can diced tomatoes; w/juice
6 oz Long-grain or Basmati rice *
1/2 c Water
1 ts Salt
Pepper
1 ts Worcestershire sauce
2 tb Dried parsley
1 1/2 ts Dried basil

* Or orzo pasta

** Small, mildly sweet-tasting squash resembles a mini-
pumpkin with its top pushed in. It has cream-colored skin
with green specks. Weighing only about 7 ounces, it has
sweet and tender orange flesh and is a great size for
stuffing and baking as individual servings.

Set oven @ 350ºF/175ºC.

Cut tops from little squash; discard seeds. Chop the tops
to add to the ground beef and onions, set aside. Cook the
sweet dumpling squash, uncovered, in boiling water for 5
minutes, then invert them on a rack in the sink to drain
well.

In a skillet, cook ground beef, onion and the chopped
squash until meat is browned and vegetables are tender.
Drain off excess fat. Add undrained tomatoes, uncooked
rice, water, salt, Worcestershire sauce, pepper, parsley,
and basil.

Bring to a boil; reduce heat. Cover and simmer 15 mins
or until rice is tender. Stuff peppers with meat mixture.
Cover tops with jarred sauce and bake uncovered for 30
to 35 minutes or until squash is tender.

From: The Fertile mind of Uncle Dirty Dave

Uncle Dirty Dave's Kitchen

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Re: Re: Fish Stuffed Squash
By: Dave Drum to Ben Collver on Tue Sep 02 2025 05:17 am

Title: Fish Stuffed Squash

Grabbed. I will make this sometime this fall/winter ... althoough I may subout the zucchini for something else. I like stuffed squash so here's a recipe I made up on my own ...
Title: Savoury Stuffed Squash

Cool! Here's a recipe i made for a friend once, and we both enjoyed it.
I added wide parmesan shavings on top prior to baking. Looked fancy,
to me anyway.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom Cheese Stuffed Squash
Categories: Stuffed, Vegetables
Yield: 4 Servings

2 Acorn or butternut squashes
1/2 lb Mushrooms; chopped
1 c Onion; chopped
1 cl Garlic; crushed
1 c Cottage cheese
1/2 ts Basil
1/4 c Parsley; chopped
Salt & pepper
3/4 c Bread crumbs or cooked rice
2 tb Dry white wine
Butter

Split squash lengthwise down the middle. Remove the seeds and bake,
face-down, on an oiled tray for 30 minutes at 350?F--or until tender
enough to eat. Make the filling while the squash is baking.

Saute mushrooms, onions, and garlic in butter with salt and pepper
until onions are soft. Drain well, saving the liquid, and combine
with the remaining ingredients. Fill the squash cavities amply and
bake, uncovered 25 to 30 minutes at 350?F. Baste with liquid from
saute while it bakes.

Recipe by Moosewood Cookbook

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