Squash Stuffed With Cod Stew

• 2/3 pound salted cod
• 2 squash small round
• 8 tablespoons extra-virgin olive oil
• 2 scallions or 1 small onion, peeled and minced
• 4 garlic cloves peeled and minced
• 5 teaspoons sweet paprika
• 7 tablespoons tomato sauce
• 1 cayenne pepper seeded and minced
• salt

1. Desalt the cod. Cover the fish with water and let sit overnight.
2. Cut the tops off the squash and very carefully, using a spoon, remove the seeds and flesh. Dice the flesh and set aside.
3. Preheat the oven to 175 degrees Celsius.
4. In a skillet, saute the onion or scallion in the olive oil. When it is halfway done, add the diced garlic and continue sauteing until the onions are transparent.
5. Add the paprika, tomato sauce, cayenne pepper, cod, and squash flesh. Simmer on low heat until all the liquid has evaporated out. Salt to taste.
6. Once the cod has softened, use the stirring spoon to flake it into small pieces. Set the filling aside to cool.
7. Fill the squash with the cooked filling. Place the squash on a baking tray and bake 15 to 20 minutes until the outside squash has softened enough to eat everything together.

cod, round, extravirgin olive oil, scallions, garlic, sweet paprika, tomato sauce, cayenne pepper, salt

Taken from www.yummly.com/recipe/Squash-Stuffed-with-Cod-Stew-632223 (may not work)