TheHungryHarvey

This was fun, delicious and simple. Treated myself to some beautiful springerle molds, but my husband was craving speculaas. These not only look beautiful but taste great. We read the Legend of the Christmas Cookie by Dandi Daley Mackall with the kids and this is an awesome tie-in and activity. Like other reviewers, I used speculaas spice (King Arthur’s) in lieu of other spices.

Easy. Fast. Excellent! New breakfast go to! Thanks for sharing!

This is one of the few recipes from this site I actually tweak considerably. But boy, is it a gem! Impressive enough for company (everyone I’ve served it to asks for the recipe), yet still devoured by my 1, 2.5 and 4 year old. My major change is substituting ground chicken for the sausage. I brown a pound of chicken, pour off any liquid, add a cup of water and a few teaspoons of dry Italian dressing mix (you can make or buy the packet). I then simmer until the liquids cooked off. In terms of quantities, I use 3 zucchini and double everything else. You will have extra “stuffing,” but I toss this with about half a pound of whatever pasta I have on hand and just bake that along with the zucchini boats. I top both the zucchini and the pasta with additional bread crumbs and pecorino Romano or Parmesan cheese, whatever I have on hand. This is a winner. I do make my own bread crumbs because our family avoids added sugars. While not necessary, this obviously improved e recipe. I just cube our day old sourdough, toss it with olive oil and Italian Ali was and toast it in the oven, then run it through the food processor. Serve these with a fresh baguette and company is wowed! Feed your kids the pasta. ;)