Return to Main Recipes Page/Return to Home Page

Squash, Stuffed w/Apricots (P, KLP)
Source: "Vegan Passover Recipes," Chef Nancy Berkoff, R.D
Serves: 6 as a main dish, 12 as an appetizer

Vegetable oil spray
2 cups uncooked matzo farfel, or 4 whole matzos, crumbled
1 cup chopped red onion
1/2 cup chopped celery, (complete with leaves if possible)
1 garlic clove, minced
1-1/2 cups vegetable stock
1/2 cup chopped dried apricots
1/4 cup chopped cashews, (optional)
2 tablespoons chopped fresh parsley
2 teaspoons ground black pepper
3 acorn squash, or butternut or small winter squash, cut in half and deseeded

The house will smell wonderful while you are baking this dish. Use a selection of winter squashes to create variations. Preheat oven to 375°F.

In a large pot, such as a Dutch oven, spray oil and allow to heat. Add farfel, onion, celery, and garlic and allow to sauté for 6 minutes, or until very soft. Add stock, apricots, and cashews (optional) and allow to simmer for 12 minutes, or until mixture is thickened. Stir in parsley and pepper.

Place squash, cut side down on a baking sheet or shallow casserole. Add water to cover 1" of the squash. Spray squash skin lightly with vegetable oil. Bake for 20 minutes, until halfway cooked (still fairly tough). (This can be done in a microwave also, cooking on HIGH for 10-12 minutes.)

Remove squash from oven, turn upright and allow to cool for 5 minutes. Fill each squash half with stuffing. Bake for 50 minutes, or until squash is soft (easily pierced with a knife).

Serve an entire half for an entree portion or one quarter for an appetizer portion.

Poster's Notes:
I thought it was a very different and interesting Passover recipe - could even be used as a main course for those vegetarians or vegans in our families.

Posted by Annice Grinberg

Nutritional Info Per Serving: 372 Calories; 5g Fat (11% calories from fat); 9g Protein; 77g Carbohydrate; 1mg Cholesterol; 433mg Sodium
Food Exchanges: 4 Starch/Bread; 1/2 Vegetable; 1/2 Fruit; 1 Fat