On today’s grocery shopping adventure, I came across some good looking squash…or zucchini…or both! I found eight ball zucchini squash. They are totally cute and perfect for stuffing! I am so excited to find another vegetable to stuff…it somehow makes eating a whole lot easier. These could be great for a side dish (the smaller ones) or an entrée depending on what you stuff them with.
So I didn’t really know where to go with this, so I made it simple:
Cut the squash in half around its belly and scoop out the center with a spoon – leave about a quarter inch around. Your spoon should naturally find its way around the center. Boil enough salted water to cover and parboil for two minutes. Remove from water and place in a pyrex or another oven-safe dish. Dice the squash inside, along with onions (I used shallots), garlic and anything else you like. I toasted some pinenuts and cut up sundried tomato for some extra flavor. Pumpkin or butternut squash would be delish to add some flavor. Sautee the onion and squash (and any other veggies you decided to add). Once mostly cooked, turn off stove and add in pinenuts and tomato. Mix and then fill each half of the squash cups with the mixture. If you aren’t a lactard, add some parmasean or other hard cheese. Bake at 375° for 10-15 minutes until warm and the squash is just a bit soft. Enjoy!
These are so cute and I think they could be used for all sorts of goodies. They would make great bowls for appetizers like a small quinoa salad or a melange of grilled veggies. Try using them as bowls for a thick soup – pumpkin soup or lentil soup would be amazing inside! A wonderful opportunity for creativity!!!
On another note…I found this really cool website, the Cook’s Thesaurus, that talks about all sorts of fruits and veggies AND tells you how to make substitute sugars and other cool things. Check it out!!!