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Stewed Cucuzza Squash


2 pounds Frieda’s Cucuzza Squash
2 tablespoons cooking oil
1 small onion, chopped
1 clove garlic
1 15-ounce can stewed tomatoes
Salt and pepper to taste
Cooked thin spaghetti noodles (optional)
Parmesan cheese (optional)


Peel squash; dice into 1/2-inch cubes. In oiled skillet, combine onion and garlic. Sauté 2 minutes. Add stewed tomatoes and simmer 4 minutes. Add squash and cook till tender– approximately 30 minutes. Season to taste with salt and pepper. Serve plain or over thin spaghetti. Top with Parmesan cheese, if desired. Tastes great with meat, too.