This is a great vegetarian stuffing, but meat can be added for those who wish it. Make sure to choose a squash that can stand up on its own when baking.
- 4 round zucchini the size of a softball
- 1 small red onion diced fine
- 1/2 cup mushrooms sliced thin
- 2 tbsp parsley
- 5 sun-dried tomatoes
- 1/2 cup orzo
- 1 cup chicken or vegetable stock
- 1 tsp nutmeg
- 1 tbsp chopped fresh dill
Cut the tops off each squash. With a spoon scoop out the flesh until the walls are about 1/4″ thick. Chop up the zucchini insides and season with salt. Set aside for 15 minutes. Meanwhile bring stock to a boil and add orzo. Season with salt and pepper, cover and cook over a low heat until done, about 25 minutes. Soak sun-dried tomatoes in hot water until soft, then dice up. In a large frying pan heat two tablespoons butter and saute onion over low heat until it begins to caramelize, about 20 minutes. Add mushrooms and cook until liquid is released. Add zucchini flesh, sun-dried tomatoes and one tablespoon parsley and cook until zucchini begins to brown. Empty frying pan into a large bowl and add orzo. Mix well, then add remaining parsley, nutmeg and dill. Season with salt and pepper and add as much feta as desired. Scoop filling into empty squash cavities and replace tops. Bake at 365 degrees until done, about 20 minutes. Serve hot.