Stuffed Yellow Squash with Stewed Tomatoes - yellow squash

Method

• Take 2 of the squash and cut lengthwise.
• Remove flesh using a teaspoon from each half of the squash.
• The hollowed shell should be approximately 1/8-inch thick.
• Chop flesh into small pieces.
• Take the third whole squash and chop into small pieces as well.
• Combine chopped whole squash and flesh and set aside.
• Add butter to saucepan on medium heat and add leeks.
• Cook for approximately three minutes or until tender.
• Add chopped garlic and chopped squash.
• Cook until tender, approximately 4 minutes.
• Add bread crumbs, Parmesan cheese and parsley.
• Stir mixture and remove from heat.
• Season with salt and pepper and allow the mixture to cool for about two minutes.
• Stuff each hollowed squash with vegetable mixture.
• Place them, stuffed side up in a casserole dish with 1/4 cup of water.
• Cover and bake in 350 degree oven for approximately 20 minutes or until squash is tender.
• Remove from oven and serve with stewed tomatoes.
• Score bottom of each tomato making an 'X' mark.
• Place tomatoes in boiling water for 2 minutes.
• Remove tomatoes and shock them with ice cold water.
• Peel skin from tomatoes starting from the bottom using scored 'X' mark as a guideline.
• After removing skin, chop tomatoes and set aside.
• Add vegetable oil to saucepan on medium heat.
• Add chopped onions and cook for approximately 3 minutes.
• Stir occasionally, add garlic, celery, green peppers, chopped tomatoes, and sugar.
• Stir mixture and simmer for 10 minutes.
• Add parsley, thyme, and bay leaf and stir again.
• Simmer for approximately 10 to 15 minutes.
• Season with salt and pepper to taste.