Trim, cut the bottom end and wash the squashes. Cut off the top end.
Use a melon baller to scoop out a ball from the top of each squash. Set aside.
In a frying pan over medium heat, brown the chopped onion for 2 to 4 minutes. Add the yellow pepper and garlic; brown for 3 minutes. Add the tomatoes, seasoning and half the olives, and continue cooking for 4 to 5 minutes. Garnish the squashes with the stuffing.
In an oiled oven-proof dish, cover the bottom with water or wine and place the stuffed squashes.
Cover and cook for 12 to 15 minutes at 375°F (190°C). Serve with the other half of the pitted olives.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
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