Recipe - Luffa (Loofahs)

Luffa

Young fruits can be picked when under 6 or 7 inches long, before they
become stringy, and cooked like okra or summer squash. They can also be
cut or sliced up and used in salads instead of cucumbers.

To prepare stuffed luffas, cut lengthwise, scoop out a cavity and fill with
a mixture of cooked rice, onions, carrots, sesame seeds, thyme and sweet
marjoram which has been ligtly sauteed. Bake for 30 to 40 minutes at 350'F.

Source: "Unusual Vegetables: Something New for This Year's Garden" by the
editors of Organic Gardening and Farming
Posted to MMRecipes Digest V4 #070 by Linda Place
placel@worldnet.att.net on Mar 10, 1997.