Squash Stuffed With Cod Stew

1. 1

   Desalt the cod. Cover the fish with water and let sit overnight.

2. 2

   Cut the tops off the squash and very carefully, using a spoon, remove the seeds and flesh. Dice the flesh and set aside.

3. 3

   Preheat the oven to 175 degrees Celsius.

4. 4

   In a skillet, saute the onion or scallion in the olive oil. When it is halfway done, add the diced garlic and continue sauteing until the onions are transparent.

5. 5

   Add the paprika, tomato sauce, cayenne pepper, cod, and squash flesh. Simmer on low heat until all the liquid has evaporated out. Salt to taste.

6. 6

   Once the cod has softened, use the stirring spoon to flake it into small pieces. Set the filling aside to cool.

7. 7

   Fill the squash with the cooked filling. Place the squash on a baking tray and bake 15 to 20 minutes until the outside squash has softened enough to eat everything together.

* Per serving · 4 servings · Values may vary.

No additional tips available.