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4 small-to-medium or 2 large acorn squash, prepared for stuffing
1 teaspoon honey
1 teaspoon Pickapeppa sauce*
1 teaspoon paprika
Salt and freshly ground black pepper to taste
1 large onion, thinly sliced
4 ounces shiitake mushrooms, stems removed, caps cut into 1/4-inch-thick strips
3 cloves garlic, pressed
1 small zucchini, quartered lengthwise, then cut crosswise into 1/2-inch-thick slices
1 large tomato, chopped
2 teaspoons tamari or shoyu soy sauce
1/2 cup grated Parmesan cheese (optional)
1/2 cup fine crisp breadcrumbs
1 tablespoon minced Italian parsley
1 teaspoon olive oil
* FreshDirect Note: We've substituted a different brand of hot pepper sauce which
should provide similarly tasty results.
Scrape out a little of the softened squash flesh (much will still be firm and not want to come out, which is fine,
because you want a nice sturdy shell for stuffing.) Dice the scraped-out squash flesh and set aside.
Combine the honey, Pickapeppa, and paprika and rub both the interior of
the squash and the cut edge of the top hats lightly in the mixture. Season with salt and pepper to taste.
Preheat the oven to 375° F.
Heat a large nonstick skillet that has been sprayed with cooking spray,
over medium heat. Add the onion and sauté until it is limp and translucent, about 5 minutes. Add the shiitakes.
Lower the heat slightly and sauté until they, too, start to get limp, 1 to 2 minutes. Add 1 clove garlic, the
zucchini, tomato, and tamari. Raise the heat and cook, stirring constantly, until the zucchini is no longer
raw and the tomato is almost melted into the mixture. Add the reserved squash flesh. Season with salt and lots of pepper.
If using, stir in the Parmesan, along with 1/4 cup of the breadcrumbs. Remove from the heat and set aside.
Spray a 9-inch square baking dish with cooking spray. Set aside.
remaining breadcrumbs with the remaining 2 cloves garlic, the parsley, and oil. Set aside. Mound an equal portion of the
filling into each of the 4 squashes. Top with the breadcrumb mixture. Place the stuffed squashes and their lids in the
prepared baking dish. Bake until the topping is nice and brown, 20 to 25 minutes. Serve immediately, with the top hat
propped up next to each little squash.