- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 1h 40 min
Stuffed calabaza
Here's a showstopper: calabaza front and center on the table. Moroccan spices add to a savory taste and kitchen smell.
Ingredients
- 1 calabaza that easily sits upright without wobbling
- non-fat cooking spray
- 3 tbs olive oil
- 1/4 lb cooked ham, cut into small cubes
- 1 red onion, chopped
- 1 medium tomato, chopped
- 1 yellow squash, chopped
- 1 green zucchini, chopped
- 6 cups fresh spinach
- 1 tsp rosemary
- 1 tsp turmeric
- 1/2 tsp nutmeg
- 1 tsp cardamom
- 1 tsp anise seed
- 1/2 tsp allspice
- 1 tsp pepper
- 1 can evaporated milk
- 1 cup breadcrumbs
- 1/2 tsp cornstarch
Instructions
Note: You can bake the calabaza (in steps 1-6) the day before, just reduce the baking time by 20 minutes. On "serving" day when you complete the receipe, reheat the calabaza in a 350° oven while following steps 7-10.
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Preheat oven to 350°F. Set one rack on the lowest setting in the oven.
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If calabaza wobbles when standing upright, slice 2" off the bottom. Discard. Wash the outside of the calabaza.
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Place the calabaza on a rimmed cookie sheet.
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Bake the calabaza approximately 1 hour.
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Remove the calabaza from the oven, allow to cool so you're comfortable touching it. Cut the top off of the calalabaza. You should be able to easily insert a knife into the calabaza flesh.
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With a knife, cut around the flesh and the stringy seed middle. With a large spoon, remove the stringy seed middle.
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In a large skillet over medium-high heat, add the olive oil. Heat for 3 minutes.
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Add the onion and sauté for 5 minutes or until onions are translucent.
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Add the ham, tomato, squash and zucchini. Sauté for 10 minutes.
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Add the spices, stir to combine. Add the spinach, stir to combine. Cook for 3 minutes. Add the evaporated milk and bring to a boil. Reduce heat. Cook 10 minutes. Add half of the breadcrumbs to the mixture.
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Place the calabaza on a rimmed cookie sheet lightly sprayed with cooking spray. Place the calabaza and cookie sheet on the lowest rack on your oven.
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Leaving as much of the liquid in the skillet as possible, use a slotted spoon to spoon the ham/spinach mixture inside the calabaza.
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Add the cornstarch to the liquid in the skillet. Stir to combine. Simmer until thickened.
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Pour the liquid into the calabaza. Gently fold the liquid into the calabaza's inside. Sprinkle the remaining breadcrumbs on the top.
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Place the top of the calabaza next to the cookie sheet. Cover the entire calabaza loosely with foil. Slowly push the rack into the oven.
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Bake 30 minutes. Remove the foil for the last 10 minutes.
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Cool for at least 10 minutes. To serve, scoop out calabaza and spinach mixture, or cut into wedges and top with spinach mixture. Remember, the calabaza's skin is not edible