Vegetables For A Long Life

--By Kuo Chin Imbiow

There are many different kinds of squash—winter squash and summer squash, big squash and little squash, sweet and not so sweet squash—and there are infinite variations on how to serve them. Here are a few ideas about how to serve this wonderful vegetable.

Stuffed Zucchini

Large zucchini
millet (cooked)
wheat germ

corn oil

Cut zucchini in half. If it is a giant, make 4 pieces out of it. Scoop out the inside. Sauté mushrooms; add the zucchini pulp and millet. Cook about 5 minutes, add salt and parsley. Stuff the zucchini shells, top with wheat germ and sprinkle with paprika. Bake about 1\2 hour in a medium oven.

Pumpkin & Chick Pea Soup

chick peas (soaked overnight)
corn oil

soy sauce
green pepper

      Bring the chickpeas to a boil and simmer for 1 hour. In the meantime cut up pumpkin into small pieces and sauté in a small amount of oil. There should be about equal amounts of pumpkin and chickpeas. Add water to the pumpkin to cover it. Simmer 15 minutes. Blend chickpeas and cooked pumpkin together in blender. Return to pot, add soy sauce, cook about 30 more minutes. Chop some cucumber, green pepper, and grated carrot, and add soy sauce. Pour soup in bowls and top with the vegetable garnish.

Squash and Apples

Butternut squash
corn oil


Cut squash in half, scoop out seeds (save to roast and eat), chop up apples, and mix with raisins, cinnamon, and salt. Fill the squash with this mixture and bake about 30 minutes in a medium over. Brush inside of squash with oil before filling.