Servings: 4
Ingredients
4 pan-shaped squash
1 1/2 cups fresh mushrooms, chopped
1 cup sweet onion, chopped
1 stalk celery, chopped
1 medium tomato, coarsely chopped
4 tablespoons fresh basil, chopped
2 tablespoons chipotle hot sauce
2 tablespoons garlic
2 teaspoons chile powder
6 tablespoons marsala wine
Directions
Cut the tops off the squash and remove the seeds. Combine all other ingredients in a bowl and mix. Stuff the mixture into each squash and replace the top. Fold the extra stuffing that won’t fit into the squash in a piece of foil. Place the stuffed squash into a baking dish and bake at 375°F for 1 hour. Put the leftover stuffing in the oven for the last 20 minutes of baking.