Alice Stuffed Summer Squash

Directions
Mix the sunflower seeds, quinoa, and raisins, and put in a bowl, covering well with water (I use filtered water). Let soak for about 2 hours. In the meantime, cut the neck off each squash, at the base of the neck (reserve for Marinated Summer Squash Rounds). Also cut the bottom tip of the squash off. Split each squash in half, lengthwise, and with the tip of a small spoon carefully scoop out the center core of seeds. You will now have perfectly formed, seedless ‘boats’ in which to place your filling. Mix the equal parts olive oil and nama shoyu or soy sauce – enough to coat each piece of squash all over – in a bowl. Let the squash soak in it a bit, and then place the squash pieces on a Teflex-lined dehydrator sheet, cut side up. When the 2 hours soaking period is up, grind the sunflower seeds, quinua and raisins in your food processor to a stuffing-like consistency. Now here is where you get creative. I felt at this point that the stuffing lacked a little something. So I added a little of this, and a little of that, and at one point it all came together for me and was perfect. But what works for me in terms of a best flavor may not work for you. What I added to my stuffing was: A couple of dehydrator sauteed mushrooms, some fresh sage, and some poultry seasoning herbs that I happened to have laying around. Once you have the stuffing exactly as you want it, fill the squash boats, and put them in your dehydrator at 110-115. Let them cure until the squash is nice and soft – but not too soft. Go for al dente, or a slight bit softer. For me this took about 6 hours, but it will take more or less time depending on your dehydrator, the thickness of the squash, and how long you have soaked the squash first.

Directions

Mix the sunflower seeds, quinoa, and raisins, and put in a bowl, covering well with water (I use filtered water). Let soak for about 2 hours.
In the meantime, cut the neck off each squash, at the base of the neck (reserve for Marinated Summer Squash Rounds). Also cut the bottom tip of the squash off.
Split each squash in half, lengthwise, and with the tip of a small spoon carefully scoop out the center core of seeds. You will now have perfectly formed, seedless ‘boats’ in which to place your filling.
Mix the equal parts olive oil and nama shoyu or soy sauce – enough to coat each piece of squash all over – in a bowl. Let the squash soak in it a bit, and then place the squash pieces on a Teflex-lined dehydrator sheet, cut side up.
When the 2 hours soaking period is up, grind the sunflower seeds, quinua and raisins in your food processor to a stuffing-like consistency.
Now here is where you get creative. I felt at this point that the stuffing lacked a little something. So I added a little of this, and a little of that, and at one point it all came together for me and was perfect. But what works for me in terms of a best flavor may not work for you.
What I added to my stuffing was:
A couple of dehydrator sauteed mushrooms, some fresh sage, and some poultry seasoning herbs that I happened to have laying around.
Once you have the stuffing exactly as you want it, fill the squash boats, and put them in your dehydrator at 110-115. Let them cure until the squash is nice and soft – but not too soft. Go for al dente, or a slight bit softer. For me this took about 6 hours, but it will take more or less time depending on your dehydrator, the thickness of the squash, and how long you have soaked the squash first.