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Topic: Stuffed Summer Squash (w/ recipe included!)  (Read 2404 times)
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« on: June 21, 2010 08:35:21 AM »

We've been getting our CSA boxes for about six weeks now and just a few weeks ago, we ended up with more summer squash than I knew what to do with.  Not afraid of adventure, I attempted to make a stuffed squash though I can't recall ever having it prior to my experiment.  I think it turned out really well and this recipe will be certainly making it into regular rotation.. at least until we stop getting squash in our box!

Stuffed Summer Squash

1.  I started with 3 medium-sized yellow summer squash.  I cut each lengthwise and scooped out the seedy middle (leaving, of course, a little on both the top and the bottom to hold the stuffing.  I kept the scooped squash to the side in a small bowl.

2.  In a medium pot, I brought water (maybe about 1.5L) to a light boil.  Dropped the squash in the water and gently boiled until just tender.  (After it's finished, just drain and set aside until the stuffing is finished.)

3.  Next, I warmed extra virgin olive oil in a large skillet over medium heat.  Added about 1/2 of a yellow onion (diced) and saute until the onion just begins to carmelize.

Okay, I'll admit.  At this point, I started thinking about butter and shallots and how much I loved them both.  SO, to my slightly carmelized onions, I added one shallot (diced) with about 2 T butter.  I'm not sorry how much I love butter but I AM sad that now you know one of my secrets.

4.  To the onions and shallots, I added approximately 1 cup of Morningstar Farms Recipe Crumbles.  Sauteed until warm, then added the remaining squash.

5.  Once the stuffing was thoroughly warmed, I added a small (maybe 1/4 - 1/3 cup) of Parmesan Cheese and about 1.5 cups of mozzarella.  At this point, I turned the heat off and stirred until mixed thoroughly and the cheese began to melt.

6.  In an ovenproof pan, I arranged the squash, cut side up.  I divided the stuffing among the squash and topped with a light dusting of breadcrumbs.

7.  I licked the spoon next.  Again, I'm not proud of my sins but now you know.  BUT, you should also know, the spoon went right into the sink afterwards.

8.  Bake stuffed squash for approximately 10-15 minutes at 350 degrees.

9.  Only because we had received them in another CSA box, I topped them with 1 onion scape.    Onion scapes are a lot like green onions--mild, slightly sweet and because I had 'em, I used 'em.

The tenth step is, of course, to eat as much as you possible can, preferably before anyone else in the house figures out what a delicious meal this makes.  Or, you can be nice and share.  I'll leave it up to you.

« Reply #1 on: June 21, 2010 09:29:39 AM »

This sounds great!  I must try it as soon as our plants produce squash. Now I'm really looking forward to squash season.  Thanks for sharing.
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« Reply #2 on: June 21, 2010 03:26:59 PM »

This sounds and looks so yummy! I'm definitely going to have to give this a try.

« Reply #3 on: July 29, 2010 05:36:02 PM »

oh thank you for this!  I've been looking for this type of recipe for awhile now

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« Reply #4 on: August 06, 2010 06:40:24 PM »

I've got a ton, almost quite literally, of yellow squash. Zucchini recipes are easy to find, squash not so much. This looks really good, but what are Morningstar Farms Recipe Crumbles?

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« Reply #5 on: August 06, 2010 11:44:14 PM »

Thanks for recipe. I'm going to try to make it for my husband.

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« Reply #6 on: September 01, 2010 01:21:10 AM »

Yum, that sounds really good! Do you think I could use TVP in this dish? I just bought some and not quite sure how to use it.

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« Reply #7 on: September 05, 2010 05:31:35 AM »

This looks really good, but what are Morningstar Farms Recipe Crumbles?

I know I'm not the OP, but Crumbles are a tofu-based meat-replacement that have the texture and shape of ground meat.  I suppose for omnivores you could replace the Crumbles in this recipe with browned ground meat and it would work the same.
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« Reply #8 on: September 05, 2010 05:47:47 AM »

Yum, that sounds really good! Do you think I could use TVP in this dish? I just bought some and not quite sure how to use it.

I think you definitely could use TVP with no problem!  At least in my experiences with TVP, it always has a softer/wetter texture than the crumbles, so I'd probably just cook/brown it a little so it wasn't too mushy. Smiley

« Reply #9 on: September 06, 2010 07:03:24 PM »

Mmmmmm! This sounds like a perfect Meatless Monday recipe!  Grin
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