Stuffed Calabaza Squash Food

STUFFED CALABAZA SQUASH

Steps:

• Preparation• Preheat the oven to 325 degrees F. cut a slice, about ½ inch thick from across the top of each squash and scoop out the seeds with a metal spoon. • Brush the exposed squash flesh and inside the cavities with 1 tablespoon of olive oil. Place the squash on a baking tray and bake until the squash is almost tender. • Meanwhile bring a large saucepan of water to a boil. Add the salt and rice and boil rapidly, uncovered, until the rice is tender. Drain the rice, rinse under hot running water and drain. • Heat the remaining oil in a medium sized, non-stick fry pan over medium high heat. Add onions and garlic and sauté, stirring frequently, until the onions are soft and golden • Reduce the heat to medium; add the mushrooms and cook, stirring, until tender. Add tomatoes and sundried tomatoes and cook stirring, until the tomatoes are cooked. • Transfer onions, mushroom and tomato mixture to a large bowl. Add raisins, parsley, walnuts pepper and the cooked rice. Mix well. • Spoon the rice mixture into the squash shells, dividing evenly Sprinkle the Parmesan over the squash-stuffing. • Bake until hot and the cheese is golden brown, about 20 minutes. Serve immediately.

STUFFED SQUASH BLOSSOMS

Steps:

• In a small bowl, mix together the herbs, shallot and cheese.
• Open up the individual blossoms wide enough to insert a teaspoonful of cheese mixture. Do not overfill or fried blossoms will be soggy. Twist the ends of the blossom together gently. Note: there will probably be leftover of the cheese mixture but never fear, it is absolutely delicious spread on a bagel in the morning.
• In a medium bowl, beat 2 eggs together with 1/4 cup milk. In a separate medium bowl, mix together masa harina, salt, and pepper. Dip each blossom into the egg mixture and then roll quickly and evenly in the masa harina mixture, gently shaking off excess. Refrigerate for 10 minutes.
• Pour 1 inch of oil into a small shallow saucepan or skillet. Heat oil to 350 degrees. Deep-fry the blossoms in batches until they begin to turn light golden brown, turning to cook evenly. Drain on baking rack set over paper towels, and serve immediately.