Preparation:
Heat oven to 350 degrees. Pierce squash in several places with a small knife, set it on a baking sheet and bake for 1 to 1 1/4 hours or until you can perce it easily with a fork. Meanwhile, heat olive oil in a medium size saucepan over moderate heat for 1 minute. Add the onion and cook, uncovered, until soft - about 5 minutes. Add the mushrooms and cook, covered, for 3 minutes. Mix in tomato paste, tomatoes, garlic, rosemary, thyme, basil, pepper and olives; simmer, covered, for 15 minutes. Add carrots and simmer 3 minutes more. Mix in broccoli and zucchini; cook for another 3 minutes or until tender but crisp. When squash is done, let it cool 15 minutes, then halve it lengthwise and remove seeds. Using a fork scrape the flesh onto a platter. Warm the vegetable mixture if necessary and spoon it over the squash. Sprinkle with cheese, parsley and sunflower seeds. |
