Stuffed Squash – A New Favorite

What is that? many CSA members and market-goers ask about the big, green, round veggie sitting on the table.

Why, it’s 8-ball squash – a delicious variety of zucchini that is great for grilling,  stuffing, and adding to any dish that calls for summer squash.

To help you turn the magical 8-ball into a great meal, here is my new favorite recipe.

Easy to make and sure to impress . . . what could be better than eating your bowl with dinner?

Stuffed Summer Squash

(For 2 servings)

2 medium 8-ball squash

1 onion, finely diced

1-2 cloves garlic, crushed or minced

1 cup rice, cooked

Handful of different veggies of your choice (e.g., tomato, bell pepper, carrot, etc.),  diced

½ cup cheese of your choice, shredded

Spices/herbs of your choice (e.g., basil, cilantro, cumin, etc.)

Salt and pepper to taste

Preheat oven to 375 degrees.

Slice the top off of each squash and reserve.  Scrape the insides of the squash out with a spoon leaving about ½ inch wall of squash, and put the squash insides into a medium bowl.  If the removed squash is in big chunks, dice.  Into the bowl, add all of the other ingredients and mix well.  Spoon the mixture into the squash, filling to the top.  Place the top of the squash back on.  Place on baking sheet and bake at 375 degrees for about 30-40 minutes.  It is done if when you squeeze the squash ball, it is a little flimsy.

** This recipe is easy to get creative with.  Stuff the squash with whatever veggies you’ve received in your share or picked up at the farmers market.  Choose a flavor and add the spices to create it.  Don’t have rice – substitute with breadcrumbs.  Too hot in the kitchen – try making it on the grill.  You can also make stuffed squash boats with any medium/large yellow or zucchini squash by slicing it in half lengthwise then stuffing.


2 responses to “Stuffed Squash – A New Favorite

  1. Those stuffed squashes look so adorable! My family will love them.
    Thanks for sharing,

  2. Yummy with bulgur or quinoa, too, and some toasted pine nuts. Thanks for the ideas!

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