Stuffed Squash

So small, and yet so filling, and so delicious. Stuffed squash is another recipe I found from AllRecipes. About a month ago, I found this recipe and thought to myself, "Do I even like squash?" Although growing up with nightly homemade meals straight from my parents' vegetable gardens, I couldn't remember ever eating squash. I'm sure that, like asparagus, it was one other food item I turned down, having never tried, only to discover in adulthood how delicious it really is.

When first trying the recipe out, I bought two typical yellow crooked neck summer squash, although if you do an Internet search for stuffed squash recipes, you'll find that acorn, pattypan, and spaghetti squash are all commonly substituted. And instead of ricotta cheese, I used mozzarella. On neither occasion have I used the "optional" jar of spaghetti sauce the recipe recommends, but I have to say, it would complement this dish awesomely, as it is a very pasta-tasting meal.

The recipe is extremely easy to make; neither time preparing it have I had any issues except I do up the seasoning quite a bit. Even after it's been cooked, I sprinkle more ground pepper on for flavor. After all, you're eating squash and spinach, here, folks...hell, give it a little spice! I'll never forget my first time trying this. I was sitting in the kitchen alone, cautiously raising the fork to my knife, afraid to offer my boyfriend a piece of this dish because I didn't know what squash tasted like and was afraid he'd hate it. And then...mmmmmmmmmmm! I couldn't believe how delicious it was--and how guilty I felt when I realized I was going to devour all of the squash before I could offer him some. So, last night was his first sampling of the stuffed squash, and he, too, became a fan. We finished off the rest of it today. A word of wisdom for anyone cooking this--play around with AllRecipes serving adjuster. It says it makes eight servings (really more like 16), so if you're just making it for two people, cut that way down. This dish is extremely hearty and filling, and believe it or not, you won't need any appetizers or sides.

Having mentioned my boyfriend, with whom I not only live, but often share my tribulations in vegetarian cooking, I'd like to introduce him formally to this blog. His name is Ty, and unlike me, Ty eats meat. Like many meat-eaters, he sees vegetarian cuisine as bland, flavorless, and unfilling--or just plain nasty. He has grown to love some of my recipes--a veggie medley on garlic bread, a New Orleans style rice dish, a cauliflower bake, and my cheesecake. But like most meat-eaters, it's hard to get him to try something that has soy products (imitation meat) or tofu in it. And sometimes I just offer him the wrong damn recipes; for example, one of my earliest feats was a baked eggplant dish. Ty tasted it and immediately crinkled his face. Apparently, he's not the biggest fan of eggplant.

So in writing "Herbivores Anonymous," I promise you, I will occasionally mention some recipes that are OMNIVORE-FRIENDLY. Stuffed squash may not satisfy the taste buds of someone who likes, say, sloppy Joes and Big Macs. But for anyone health-conscious, this is will be a delight. Also, any meat-eaters who have a refined palette or enjoy some good hearty vegetables will enjoy this, though they may want to cut their serving in half and put it next to a meat dish.

Which reminds me, when are they going to make a good meatless country ham? I've tried the sliced soy ham you can find next to the tofu in the produce section, and I'm unsatisfied...