Sicilian Stuffed Squash

Ingredients

 * 2 medium zucchini ( ½ lb. each)
 * 2 tbsp extra-virgin olive oil
 * 1 small onion, finely chopped (about ½ cup)
 * ⅓ cup TVP flakes
 * ¾ tsp chopped fresh thyme or ¼ tsp dried
 * ¼ tsp ground cinnamon
 * 1 large plum tomato, halved, seeded and chopped ( ⅓ cup)
 * 1 tbsp tomato paste
 * 6 saffron threads, soaked in 1 tsp. warm water (optional)
 * 3 tbsp currants
 * 2 tbsp chopped fresh Italian parsley
 * 1½ tbsp grated soy parmesan or Parmesan cheese
 * salt and freshly ground black pepper
 * 1 tbsp dry bread crumbs

Directions

 * 1) Preheat oven to 375°F.
 * 2) Halve each zucchini lengthwise.
 * 3) To make squash halves sit securely, cut a thin, narrow 4-inch-long strip from bottom of each (strips should be as thin as if you were peeling squash)
 * 4) Using teaspoon, scoop out flesh to make long, narrow channel down center of each squash half, removing only soft, seeded part.
 * 5) Reserve enough scooped-out flesh to make 1 cup, then chop.
 * 6) Discard remaining flesh or save for another use.
 * 7) In medium skillet, heat 1 tablespoon of oil over medium-high heat.
 * 8) Add onion and cook until transparent, stirring often, 3 to 4 minutes.
 * 9) Add reserved squash and cook until slightly softened, stirring occasionally, about 2 minutes.
 * 10) Add TVP flakes and cook, stirring, until coated with oil.
 * 11) Stir in thyme and cinnamon.
 * 12) Add tomato and cook until beginning to soften, about 2 minutes.
 * 13) Stir in tomato paste, saffron mixture if desired, ¼ cup water, currants, parsley, and 1 tablespoon soy cheese.
 * 14) The filling will be moist.
 * 15) Season to taste with salt and pepper.
 * 16) Place squash halves in square baking dish or ovenproof serving dish just large enough to hold them.
 * 17) Pour ½ cup water into dish.
 * 18) Spoon filling into each squash half, mounding slightly.
 * 19) In cup, mix bread crumbs with remaining soy cheese.
 * 20) Sprinkle evenly over each stuffed squash half, then drizzle with remaining 1 tablespoon oil.
 * 21) Bake until neck of squash is easily pierced with knife, about 45 minutes.
 * 22) Let stand for 20 minutes before serving.
 * 23) Alternatively, cool completely, cover with foil and set aside at room temperature; serve within 12 hours (squash will be less succulent if refrigerated).