SUNBURST SQUASH STUFFED WITH SPINACH AND GRUYÈRE

SUNBURST SQUASH STUFFED WITH SPINACH AND GRUYÈRE image

Categories Squash

Yield 6

Number Of Ingredients 13

Previous Next

4 medium sunburst squash, each 3 1/2 to 4 inches In diameter
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
6 shiitake or button mushrooms, stemmed and finely chopped
2 shallots, finely chopped
1 clove garlic, minced
1 teaspoon soy sauce
1 large bunch fresh spinach leaves, carefully washed and finely chopped
1/8 teaspoon freshly grated nutmeg
dash of cayenne pepper
salt and freshly ground black pepper, to taste
1 large egg, lightly beaten
3/4 cup grated Gruyère or Swiss cheese

Steps:

Preheat the oven to 375 degrees F. Fill a large pot three-fourths full of water and bring to a rolling boil. Drop the squash into the boiling water and boil for 5 minutes. Drain well and let cool. Cut a thin slice off the bottom of each squash, removing just enough so that it will stand upright. Then slice off the tops (approximately 1/2 inch thick) and hollow out the centers, leaving a thin shell. Set aside. (Reserve the nominal amount of squash removed from the centers for another use or simply discard.) In a skillet over medium heat, melt the butter with the oil. Add the mushrooms, shallots and garlic and sauté approximately 10 minutes, or until soft. Stir in the soy sauce and add the spinach. Raise the heat to medium-high. Sauté for approximately 5 minutes, or until the spinach is tender and most of the liquid has evaporated. Transfer to a bowl and let cool slightly, then season with the nutmeg, cayenne, salt and black pepper. Stir in the egg and 1/2 cup of the Gruyère and mix well. Mound the mixture into the hollowed-out squas