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1
Preheat oven to 375F.
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2
Halve each zucchini lengthwise.
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3
To make squash halves sit securely, cut a thin, narrow 4-inch-long strip from bottom of each.
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4
(Strips should be as thin as if you were peeling squash.)
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5
Using teaspoon, scoop out flesh to make long, narrow channel down center of each squash half, removing only soft, seeded part.
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6
Reserve enough scooped-out flesh to make 1 cup, then chop.
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7
Discard remaining flesh or save for another use.
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8
In medium skillet, heat 1 tablespoon of oil over medium-high heat.
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9
Add onion and cook until transparent, stirring often, 3 to 4 minutes.
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10
Add reserved squash and cook until slightly softened, stirring occasionally, about 2 minutes.
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11
Add TVP flakes and cook, stirring, until coated with oil.
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12
Stir in thyme and cinnamon.
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13
Add tomato and cook until beginning to soften, about 2 minutes.
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14
Stir in tomato paste, saffron mixture if desired, 1/4 cup water, currants, parsley, and 1 tablespoon soy cheese.
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15
The filling will be moist.
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16
Season to taste with salt and pepper.
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17
Place squash halves in square baking dish or ovenproof serving dish just large enough to hold them.
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18
Pour 1/2 cup water into dish.
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19
Spoon filling into each squash half, mounding slightly.
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20
In cup, mix bread crumbs with remaining soy cheese.
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21
Sprinkle evenly over each stuffed squash half, then drizzle with remaining 1 tablespoon oil.
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22
Bake until neck of squash is easily pierced with knife, about 45 minutes.
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23
Let stand for 20 minutes before serving.
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24
Alternatively, cool completely, cover with foil and set aside at room temperature; serve within 12 hours (squash will be less succulent if refrigerated).
