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Its taste is similar to a sweet summer squash and is an edible gourd that can grow three feet long. Cucuzza squash has light green inedible skin and the white flesh contains many seeds. It can be steamed, microwaved, stuffed, baked, stir-fried, stewed, or used as a substitute in recipes calling for summer squash.
Peel squash and cut into French fry potato shapes. Dip into mixture of beaten egg and milk and roll in mixture of bread crumbs and flour. Fry until golden brown, be careful not to over cook.
Peel approximately 2 pounds of cucuzza squash and dice into 1/2 inch cubes. In oiled skillet, combine small chopped onions, 1 clove chopped garlic, sauté 2 minutes. Add 15 ounces of can stewed tomatoes and summer 4 minutes. Add Cucuzza squash and cook till tender (approximately 30 min). Season to taste. Serve plain over thin spaghetti. Tastes great with meat too!
Melissa's Cucuzza Squash is hand-selected for excellent quality. Choose firm, well-shaped cucuzza free of soft spots and yellowing.
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Baked Tomato and Cucuzza Squash
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