Wednesday, August 21, 2013

Kasha (Buckwheat) Stuffed Squash

1 large yellow squash
Kasha (buckwheat) - precooked
4 medium mushrooms, diced
2 eggs
2 Tablespoons polenta
1 Tablespoon flour
1/2 clove garlic, minced
chili powder
garlic powder
Handful shredded mozzarella
2-4 Tablespoons of water
Olive Oil

In a large bowl combine the kasha (buckwheat), diced mushrooms, minced garlic, eggs, polenta, flour, salt, pepper, chili powder, garlic powder (I love garlic - you don't necessarily need the extra garlic powder, but I like it.) and the shredded mozzarella. Stir until the eggs are well mixed. Slice the yellow squash in half lengthwise and remove the seeds from the center. You'll end up with what looks like squash boats. Place the squash boats in an oven safe dish and fill the boats with the kasha mixture. Drizzle olive oil over the filled squash. Cover with aluminum foil and bake for 35 minutes at 180C. After 35 minutes, remove the foil, pour a little water over the top of the stuffed squash and return to oven for another 15-20 minutes, uncovered. Squash should be tender and not hard. Enjoy!

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