I can rarely find this small squash at the produce store. These are much better to stuff than the long ones. Anyway, as soon as I see them... I buy them!
I boil them until tender, cut half lengthwise, carve, putting the pulp on the side, and letting to drain the liquid left upside down on a kitchen towel.
I don't have any precise amount for the stuffing. I just use part of the pulp, some ground soy, brown rice, shredded nut cheese, and egg replacer for the whole stuffing.
You can serve them with smashed potatoes on the side.
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| Stuffed squash (Zapallitos rellenos) |
Enjoy!
