Sicilian Stuffed Squash Recipe | Vegetarian Times Skip to main content

Sicilian Stuffed Squash



Ingredient Line: 
2 medium zucchini (½ lb. each)
Ingredient Line: 
2 Tbs. extra-virgin olive oil
Ingredient Line: 
1 small onion, finely chopped (about ½ cup)
Ingredient Line: 
⅓ cup TVP flakes
Ingredient Line: 
¾ tsp. chopped fresh thyme, or ¼ tsp. dried
Ingredient Line: 
¼ tsp. ground cinnamon
Ingredient Line: 
1 large plum tomato, halved, seeded and chopped (⅓ cup)
Ingredient Line: 
1 Tbs. tomato paste
Ingredient Line: 
6 saffron threads, soaked in 1 tsp. warm water (optional)
Ingredient Line: 
3 Tbs. currants
Ingredient Line: 
2 Tbs. chopped fresh Italian parsley
Ingredient Line: 
1 ½ Tbs. grated soy Parmesan or Parmesan cheese
Ingredient Line: 
1 Tbs. dry bread crumbs


  1. Preheat oven to 375°F. Halve each zucchini lengthwise. To make squash halves sit securely, cut a thin, narrow 4-inch-long strip from bottom of each. (Strips should be as thin as if you were peeling squash.) Using teaspoon, scoop out flesh to make long, narrow channel down center of each squash half, removing only soft, seeded part. Reserve enough scooped-out flesh to make 1 cup, then chop. Discard remaining flesh or save for another use.
  2. In medium skillet, heat 1 tablespoon of oil over medium-high heat. Add onion and cook until transparent, stirring often, 3 to 4 minutes. Add reserved squash and cook until slightly softened, stirring occasionally, about 2 minutes. Add TVP flakes and cook, stirring, until coated with oil. Stir in thyme and cinnamon. Add tomato and cook until beginning to soften, about 2 minutes. Stir in tomato paste, saffron mixture if desired, 1/4 cup water, currants, parsley, and 1 tablespoon soy cheese. The filling will be moist. Season to taste with salt and pepper.
  3. Place squash halves in square baking dish or ovenproof serving dish just large enough to hold them. Pour 1/2 cup water into dish. Spoon filling into each squash half, mounding slightly. In cup, mix bread crumbs with remaining soy cheese. Sprinkle evenly over each stuffed squash half, then drizzle with remaining 1 tablespoon oil.
  4. Bake until neck of squash is easily pierced with knife, about 45 minutes. Let stand for 20 minutes before serving. Alternatively, cool completely, cover with foil and set aside at room temperature; serve within 12 hours (squash will be less succulent if refrigerated).

Nutrition Information: 

6 g
Total Fat: 
8 g
Saturated Fat: 
1 g
14 g
2 mg
199 mg
4 g
4 servings

Comments on this Recipe

do you have recipes that are lactose free as well as meatless?

This took a little longer to cook than expected (about 1/2 hour) but it was great. My partners response: The best thing he's ever eaten! No tweaking necessary!

What are TVP flakes????