Stuffed Yellow and Green Squash

I have seen these done many different ways but I don't think they have ever been stuffed with kasha. You have heard of it, right?


It's buckwheat groats. You can buy it in 3 different cuts. Actually it is a grain, like oats and in Europe they make cereal from it. It is thousands of years old and it's more common in the Jewish community. It is often paired with farfalle and mushrooms for a dish called Kasha Varnishkes.
Buckwheat is one of the best flours and grains you could eat, especially for a diabetic because it contains the least amount of sugars and it's got a low GI.
Instead of rice or pasta, I am using it to stuff the squash. It also makes a great stuffing for cabbage rolls, peppers (like a picadillo) and if you make it Mexican (with chilies) you can layer it with Edam cheese, meat, cheese, etc. and bake it for a really good dip for tortilla chips.





With a melon baller or a metal measuring spoon, remove the flesh from the courgettes.
Save the insides, chop and add to the onions which we will saute.









Stuffed Squash
makes 4 servings

* 1/2 a medium sweet onion (I used a Vidallia)
* 3 garlic cloves, minced
* chopped inside flesh from squash
* 2 cups good chicken broth
* 1 cup large cut Kasha
* 1 pound chop meat, cooked
* 1 (280z) can crushed tomatoes
* 1 bay leaf
* salt & pepper
* 1 tsp cinnamon
* 1/2 tsp coriander
* 1/4 tsp cloves & allspice
* 1/2 cup water to thin it out if needed

After the pot has simmered for 20 minutes, cool and measure out enough for your amount of squash.
I will be adding ricotta, mascarpone cheese and Locatelli cheese, so I will use about 1 cup of stuffing.

You don't have to add the cheese but it's always better with good cheeses. Before baking I will sprinkle some mozzarella over and bake for 20 minutes until cheese is browned.

This was excellent. So healthy but tasty. An excellent way to try kasha for the first time. The kids won't even know.

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