You know summer’s closing in when I start making stuffed squash again.
Stuffing squash is hardly an exact science. Any summer squash should do; I used zucchini last time, but I’ve also used globe and pattypan before. I’ve used brown rice and I’ve used bread crumbs (but never both together), and I often include cheese, although it’s not necessary. But no matter what, there’s always some vegetables, although the specific ones can vary depending on what’s in the fridge.
I actually like stuffed summer squash best when it’s vegetarian, but as I’ve mentioned before, T tends toward meatier dishes. So here’s how I made it last time around:
4 medium zucchini
8 mushrooms, chopped
2 cloves garlic, minced
½ medium yellow onion, diced
½ bell pepper, diced
1 medium carrot, diced
¼ lb ground dark turkey meat
salt and pepper
½ cup tomato sauce
½ cup bread crumbs
¼ cup grated parmesan
1 tsp dried basil
1 tsp dried oregano
1 egg, beaten
Preheat oven to 350°F.
Trim stems from squash and cut squash in half. Scoop out each half, setting the seeds and flesh aside, leaving 1/4-inch-thick shells.
Chop the seeds and flesh, to include in the stuffing.
In a large skillet, saute garlic and all the vegetables over medium heat until soft. Add meat to vegetable mixture and cook until browned. Add salt and pepper to taste.
Remove from heat. Drain excess liquid. Stir in all remaining ingredients.
Stuff each squash shell with meat and veggie mixture; filling should be slightly mounded.
Place squash in ungreased baking dish, then add water to the dish, just enough to cover the bottom.
Bake covered for about 20 minutes. Uncover and bake for about 10 minutes more. Squash should be tender but still holding its shape.