Stuffed Summer Squash

summer-squashWhat to do with all that delicious squash? Well here’s a quick complete and healthy meal all on its own or accompanied by grilled meat. You can use any variety of soft summer squash such as zucchini, patty-pan, scallopini, gourmet globe or any other kind of thin-skinned varieties. If you didn’t grow any in your own garden it ususally isn’t difficult to find someone trying to get rid of theirs. Don’t forget about the Farmer’s markets in your town.

Not only are summer squashes high in fiber, but they also contain manganese, magnesium, potassium and vitamins C and A.   Magnesium is needed in the body to help maintain healthy, strong bones, aid in energy metabolism, muscle relaxation, to bolster  mental and cardiovascular health and, along with potassium to regulate blood pressure.  Manganese is used in the healthy integration of both cholesterol and fat.

Split the squash in half horizontally and use a spoon to scoop out the insides leaving about half the original volume on the shell. A tip with zucchini varieties is to peel a couple of thin layers on the bottom with a vegetable peeler so that it will sit flat on the baking sheet.

You will need enough of the vegetable mixture to make about ¾ of a cup raw per serving.

By hand or by pulsing in a food processor (add the ingredients in this order), combine:

  • Onions
  • Garlic
  • Sweet Bell Peppers
  • Mushrooms
  • Squash Insides

 

The following ingredients are best chopped by hand and then added to the mixture:

  • Tomato
  • Fresh Thyme (½ tsp/cup of mixture)
  • Fresh Basil (1 tsp/cup of mixture)

 

Finish the mix with salt and pepper and pan fry on med-high heat until it looks dry-ish. (Chef Tip: Always make sure your pan is hot before you start cooking.) Scoop about half a cup of the mix per serving into the squash shell and bake at 375º for 20 minutes or until squash is soft.

 

 

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Brenda


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