Stuff it! Simple ingredients raise vegetables to new heights

There is an unmistakable charm about stuffed vegetables. After all, who can resist the "Surprise inside" factor of dipping a fork into the center of a stuffed squash or removing the top from a flavor-loaded tomato? Plus, stuffing vegetables elevates them to entree status, providing an instant focus on the plate, whether they're for a weekday supper or a weekend get-together. Each of these recipes can be assembled ahead of time and popped into the oven just before you're ready to eat. And since the vegetables themselves are the "pot" (with a little support from a baking dish), cleanup is a breeze.

PATTYPAN SQUASH WITH
"SAUSAGE" AND APPLE STUFFING

Serves 4 * Vegan

Whether creamy white or sunny yellow,
the cute, squat pattypan squash has
firmer flesh than other squash, so it
holds its shape better during baking.

4 medium pattypan squash
  (about 4 inches in diameter)
2 1/2 cups dried bread cubes
3 frozen vegetarian "sausage" links,
  thawed and chopped
  (about 1 cup)
1 medium Granny Smith apple,
  peeled and finely chopped
  (about 1 cup)
1/4 cup chopped pecans
2 Tbs. chopped parsley
1/2 tsp. dried sage
1/2 tsp. onion powder
1/4 tsp. ground allspice
4 Tbs. low-sodium vegetable broth
  or water
2 Tbs. olive oil

1. Preheat oven to 375F. Slice off stem
ends of squash. Scoop out centers,
leaving shells about 1/2-inch thick.
Lightly salt and pepper squash cavities,
and set aside.

2. Mix bread cubes, "sausage," apple,
pecans, parsley, sage, onion powder,
allspice, and salt and pepper to taste
in medium bowl. Add vegetable broth
to moisten.

3. Tightly pack each squash with
stuffing. Brush tops of stuffing with
olive oil, set stem ends on top and place
in 9x13-inch baking dish. Pour 1/2 inch
water in bottom of baking dish, cover
tightly with foil and bake 1 hour,
or until squash is tender.

4. Uncover, and bake 10 minutes more,
or until tops are lightly browned.
Serve hot.

PER SERVING: 265 CAL; 9G PROT; 14G TOTAL FAT (1.5G SAT. FAT); 26G CARB; 0MG CHOL; 585MG SOD; 6G FIBER; 9G SUGARS

TOMATOES STUFFED
WITH BLACK BEANS AND CORN

Serves 4

Cilantro, green onions and a dash
of ground cumin provide a fiesta of
flavor for a corn-and-black-bean filling.
Large ripe beefsteak tomatoes are ideal,
but if smaller ones are all you can find,
double the number, and serve two
per person.

4 large or 8 small ripe tomatoes
1 15.5-oz. can black beans, drained
  and rinsed
1 cup corn kernels (fresh or frozen)
1/2 cup shredded cheddar or soy
  cheddar cheese
3 green onions, sliced (about 1/4 cup)
3 Tbs. finely chopped cilantro
1 tsp. chili powder, or more to taste
1/2 tsp. ground cumin

1. Preheat oven to 375F. Cut 1/4-inch-thick
top off each tomato. Scoop out
tomato pulp onto cutting board,
being careful not to pierce sides or
bottoms of tomatoes.

2. Chop tomato pulp, and place in
medium bowl. Add black beans, corn,
half of shredded cheese, green onions,
cilantro, chili powder and cumin.
Mix well, and season to taste with salt
and pepper.

3. Fill tomatoes with bean mixture, and
place them in lightly oiled 9x13-inch
baking dish. Top with remaining
shredded cheese, and bake 30 minutes,
or until filling is heated through and
tomatoes are tender.

PER SERVING: 267 CAL; 12G PROT; 13G TOTAL FAT (4G SAT FAT); 35G CARB; 15MG CHOL; 487MG SOD; 10G FIBER: 9G SUGARS

EGGPLANT STUFFED
WITH SALSA AND HOMINY

Serves 4

Salting eggplant before cooking draws
out excess moisture and tames any
bitterness. If you cannot find hominy,
simply substitute canned chickpeas
or pinto beans.

2 medium-sized eggplants (about
  1 lb. each), halved lengthwise
Salt
1 1/2 cups prepared salsa
1 15-oz. can hominy, drained
  and rinsed
1 cup soy "meat" crumbles
1/2 cup dried breadcrumbs
3 Tbs. finely chopped cilantro
1/2 cup shredded Monterey Jack
  cheese

1. Preheat oven to 375F. Scoop seeds
from centers of eggplant halves, leaving
shell about 1/2-inch thick around the
sides. Sprinkle generously with salt, and
let sit 10 minutes.

2. Mix salsa, hominy, crumbles,
breadcrumbs and cilantro in medium
bowl. Season mixture to taste with salt
and pepper.

3. Rinse salt off eggplant halves; pat dry
with paper towels. Fill with hominy
mixture, and sprinkle with cheese.

4. Place stuffed eggplants in 9x13-inch
baking dish. Add 1/2 inch water to
dish, and cover tightly with foil.
Bake 1 hour, or until stuffing is hot
and eggplants are tender. Uncover, and
bake 10 minutes more, or until
cheese is browned. Serve hot.

PER SERVING: 321 CAL; 17G PROT; 7G TOTAL FAT (3G SAT. FAT); 48G CARB; 12MG CHOL; 1,000MG SOD: 13G FIBER; 10G SUGARS

ZUCCHINI STUFFED
WITH MUSHROOMS

Serves 4

Prepared sun-dried tomato pesto can be
purchased in many supermarkets and
is a real time-saver. Regular basil pesto
may be used if you prefer.

2 medium-sized zucchini, halved
  lengthwise, ends trimmed
1 cup chopped cremini mushrooms
1/2 cup plain dried breadcrumbs
1/4 cup pitted kalamata olives
1/4 cup pine nuts
1/4 cup chopped basil
1/4 cup grated Parmesan or
  soy Parmesan cheese
2 Tbs. sun-dried tomato pesto

1. Preheat oven to 375F. Scoop out
zucchini flesh, leaving a shell about
1/4-inch thick. Lightly salt and pepper
insides of zucchini shells, and set aside.

2. Combine zucchini flesh,
mushrooms, breadcrumbs, olives, pine
nuts, basil, 2 Tbs. Parmesan, pesto, and
salt and pepper to taste in a food
processor. Pulse to combine.

3. Spoon stuffing mixture into zucchini
shells, and arrange in 9x 13-inch baking
dish. Top with remaining Parmesan.

4. Add 1/2 inch water to bottom of dish,
cover tightly with foil and bake 45
minutes, or until stuffing is hot and
zucchini is tender. Uncover, and bake
10 minutes more, or until tops are
lightly browned. Serve hot.

PER SERVING: 149 CAL; 8G PROT; 10G TOTAL FAT (2.5G SAT FAT); 10G CARB; 4MG CHOL; 390MG SOD; 4G FIBER; 5G SUGARS

PHOTOGRAPHY BY RENEE COMET FOOD STYLING BY LISA CHERKASKY

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YOU CAN MIX AND MATCH THESE VEGGIES AND FILLINGS TO SUIT YOUR OWN TASTE

Cookbook author Robin Robertson takes advantage of the late-season produce grown locally near her Virginia Beach, VA, home to make and freeze stuffed vegetables that last through the winter.

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