This is maybe one of the yummiest things we've made in a very long time. We made it with zucchini, and that is how we would make it again. Maybe yellow squash if we need to vary it a bit. But DO NOT make any changes to the recipe - everything is there for a reason! And it is all delicious! DELICIOUS!
Stuffed Vegetables with Spinach and Artichoke Hearts
This is a delicious, unusual entrée or side dish. Moosewood's customers simply love it when they see this on the menu.
10 ounces fresh spinach, cleaned and stemmed
4 ounces cream cheese, at room temperature
120ounce can artichoke hearts, drained and chopped (about 1½ cups)
½ cup minced scallions
½ cup grated sharp cheddar cheese
½ cup chopped toasted pecans
salt and freshly ground black pepper to taste
4 medium firm ripe tomatoes (or 2 large zucchini or summer squash, about 7 inches in length)
Steam and drain the spinach. Chop it well and place it in a large bowl. Stir in the cream cheese and allow it to soften in the heat from the spinach. Stir in the artichoke hearts, scallions, cheddar cheese, pecans, salt, and black pepper.
Preheat the oven to 350º.
Prepare the vegetables. If you're going to stuff tomatoes, core them and scoop out the insides, leaving a shell. If you are using squash, scrub them and slice them lengthwise and scoop out the pulp, leaving a shell ¼ to ½ inch thick.
Stuff the vegetables with the filling and place them in a buttered baking dish. Pour ½ inch of water in the bottom of the pan to help steam the vegetables.
Bake, covered, for 20 minutes or until the vegetables are tender and the filling is firm on top. Uncover the dish and bake a few minutes more to lightly brown the filling.
Serve on a bed of rice with collard greens or cornbread.
Yield: 4 servings