Sicilian Stuffed Squash

== Description ==
=== Ingredients ===
* 2 medium zucchini ( ½ lb. each)
* 2 tbsp extra-virgin olive oil
* 1 small onion, finely chopped (about ½ cup)
* ⅓ cup TVP flakes
* ¾ tsp chopped fresh thyme or ¼ tsp dried
* ¼ tsp ground cinnamon
* 1 large plum tomato, halved, seeded and chopped ( ⅓ cup)
* 1 tbsp tomato paste
* 6 saffron threads, soaked in 1 tsp. warm water (optional)
* 3 tbsp currants
* 2 tbsp chopped fresh Italian parsley
* 1½ tbsp grated soy parmesan or Parmesan cheese
* salt and freshly ground black pepper
* 1 tbsp dry bread crumbs
== Directions ==
# Preheat oven to 375°F.
# Halve each zucchini lengthwise.
# To make squash halves sit securely, cut a thin, narrow 4-inch-long strip from bottom of each (strips should be as thin as if you were peeling squash)
# Using teaspoon, scoop out flesh to make long, narrow channel down center of each squash half, removing only soft, seeded part.
# Reserve enough scooped-out flesh to make 1 cup, then chop.
# Discard remaining flesh or save for another use.
# In medium skillet, heat 1 tablespoon of oil over medium-high heat.
# Add onion and cook until transparent, stirring often, 3 to 4 minutes.
# Add reserved squash and cook until slightly softened, stirring occasionally, about 2 minutes.
# Add TVP flakes and cook, stirring, until coated with oil.
# Stir in thyme and cinnamon.
# Add tomato and cook until beginning to soften, about 2 minutes.
# Stir in tomato paste, saffron mixture if desired, ¼ cup water, currants, parsley, and 1 tablespoon soy cheese.
# The filling will be moist.
# Season to taste with salt and pepper.
# Place squash halves in square baking dish or ovenproof serving dish just large enough to hold them.
# Pour ½ cup water into dish.
# Spoon filling into each squash half, mounding slightly.
# In cup, mix bread crumbs with remaining soy cheese.
# Sprinkle evenly over each stuffed squash half, then drizzle with remaining 1 tablespoon oil.
# Bake until neck of squash is easily pierced with knife, about 45 minutes.
# Let stand for 20 minutes before serving.
# Alternatively, cool completely, cover with foil and set aside at room temperature; serve within 12 hours (squash will be less succulent if refrigerated).
Category:Textured soy protein Recipes
Category:Currant Recipes
Category:Italian parsley Recipes
Category:Parmesan cheese Recipes
Category:Saffron Recipes
Category:Plum tomato Recipes
Category:Soy cheese Recipes
Category:Squash Recipes
Category:Thyme Recipes
Category:Zucchini Recipes
Category:Tomato paste Recipes