Stuffed squash with egg/lemon sauce has recently become one of our favorite meals.
It's a flavorful, healthy, comfort meal great for a snowy winter day. The egg/lemon sauce is like a hollandaise but without butter.
This past fall, cousin Anna, a talented cook, made this dish for her husband Yianni and my husband Stelios to enjoy while we were ladies out for a day in downtown Athens.
When we all returned later in the day, we were able to enjoy it for dinner as well. The flavors stuck in my mind and when I came back to the US I had to reproduce them.
Remove the inside of about 10 gray squash with a spoon or other implement and reserve. You can substitute the squash with zucchini.
Add some of the inside, chopped, to a pound of ground beef.
Puree an onion.
Add the pureed onion, a handful of chopped parsley, a tablespoon of dried mint, 3-4 tablespoons rice, and salt and pepper to taste and mix well.
Stuff your squash with the mixture. I had 10 squash and I had leftover mixture. My favorite thing to do is blanch a couple of large onions, peel back the layers and stuff them, placing them in the pot with the seam up.
Add enough warm water to almost cover the food and bring to a soft boil. Lower the heat and simmer, covered, for about an hour.
For the lemon sauce: Mix 3 eggs with the juice of 1 or 1 and a half lemons. Gradually add 2 cups of the broth from the pot to the egg/lemon mixture while beating with a whisk over a low fire. Place in a saucepan over low fire. Dissolve 1 tablespoon of corn flour in some of the broth and gradually add to the sauce while continuing to beat with the whisk until the sauce thickens enough to cover the back of the spoon. salt and pepper to taste. Serve the stuffed vegetables with a generous serving of the sauce. Grind some fresh pepper over and accompany with a salad and good bread!
Enjoy!
Maria
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