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Stuffed Hubbard Squash
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1 Hubbard Squash
Stuffing - Vegetable - Rice - Greek Style (Quick Method)
Preparation for stuffing a Hubbard squash begins with measuring your large covered roasting pan and selecting the largest Hubbard squash that will fit into it. When you go to the market, it's a good idea to take along a measuring tape to insure that the squash you select will fit into your roasting pan. Choose a nicely shaped Hubbard squash, as it will be the center of attention on your dining room table. (Hubbard Squash - 01)
Thoroughly wash the Hubbard squash, being careful not to puncture the outer skin, and set the squash on your kitchen counter. Try to find the side of the squash that was resting on the ground when it was growing, as it is usually slightly flattened, and place that side down to help keep the Hubbard squash from rolling. Carefully cut out the top of the Hubbard squash with a beveled cut so that the "lid" can be placed back on the opening and will not fall in (see photo). With a spoon, scoop out the seeds to leave a clean, seed-free cavity. You may wish to save the seeds for roasting.
Stuff the cavity of the Hubbard squash with the prepared stuffing and place the squash in your roasting pan. Place the squash lid back on the squash, rotating it to its original position, to insure a tight fit so that the moisture doesn't escape during cooking. Cover the roasting pan and roast the stuffed Hubbard squash in your preheated oven at 350º F. for approximately 2 hours. (Stuffed Hubbard Squash - 02)
After about 1-1/2 hours, remove the roasting pan from the oven and check the stuffed Hubbard squash by carefully lifting the "lid" of the squash with a table knife. When the squash is cooked, its orange flesh is soft and tender. Place back in the oven, as required, until the squash is thoroughly cooked. (Stuffed Hubbard Squash - 03)
When the stuffed Hubbard squash is cooked, carefully lift it out of the roasting pan and place it on a serving platter. Any left over stuffing can be placed around the perimeter of the squash. You can garnish the platter with a few sprigs of parsley. (Stuffed Hubbard Squash - 04)
Place the stuffed Hubbard squash on your table along with a long handled serving spoon. Remove the "lid" and scoop out the stuffing, with some of the orange squash flesh, onto each person's plate. Since the outer skin of the squash is quite firm, it is easy to scoop the squash flesh from the cavity. (Stuffed Hubbard Squash - 05)
If you are serving the stuffed Hubbard squash on a festive occasion such as Thanksgiving, you can place some other favorite foods on each person's plate, along with the squash and stuffing. (Stuffed Hubbard Squash on Plate)
The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live! (d-12)
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