Tuesday, May 22, 2012

Stuffed Squash

OK, so I know I have been slacking with the posts this month. I'm very sorry but I promise that I will start posting more often now that life has calmed down a bit.

I love squash. Pretty much any kind and any way. I have several favorite squash recipes and this is one of them. It's another recipe my family got from my grandmother's friend Mary Taylor.

You will need: 5 squashes (I used zucchini but any squash works), 1/4 cup of chopped celery, 1/4 cup chopped onion, 1 cup shredded cheddar cheese, 1/2 stick of butter, and 1/2 cup of Italian bread  crumbs.

Start by boiling the zucchini in a large pot of salted water until tender.

While the zucchini is boiling, chop up the celery...

And the onion.

Melt the 1/2 stick of butter (1/4 cup) in a medium pan over medium heat.

That's a lot of mediums.

Add the veggies to the pan...

Along with some salt...

And some pepper.

Stir it around  and cook until the onions are translucent.

Does anyone else think this is one of the greatest smells in the world?

When the zucchinis are easily pierced with a fork, strain the zucchini.

Rinse with cold water until cool enough to touch.

Slice the zucchini in half length wise.

Lay them cut side up....

And use a spoon to scrape the seeds out of the zucchini. Try not to break the zucchini but it happens. I broke one of mine.

Place the scraped out zucchini halves in a large baking dish...

And save the seeds in a small bowl.

Once all of the zucchini are scraped out...

You'll have a small bowl of zucchini seeds.

Pour the bowl of seeds, with any juice, into the pan.

Break up the large chinks of seeds with a spoon.

Next add in the bread crumbs....

And the cheese.

Stir everything around. The mixture will be extremely thick.

Fill the zucchini with the seed mixture.

Sprinkle with extra cheese and bake at 350 for 30 minutes.

Serve immediately.

These are super yummy. The stuffing is so good you almost forget you're eating a vegetable.

Stuffed Squash
Serves: 6

  • 5 squashes
  • 1/4 cup of chopped celery
  • 1/4 cup chopped onion
  • 1 cup shredded cheddar cheese
  • 1/2 stick of butter
  • 1/2 cup of Italian bread  crumbs.
  • Salt and pepper, to taste
  1. Boil whole squash in salted water until tender. Cool, split lengthwise and scoop out pulp.
  2. While squash is boiling, melt butter over medium heat and add in the veggies. Cook until onions are translucent.Then, add the pulp, breadcrumbs, and cheese to the pan and mix well.
  3. Stuff the squash shells with mixture and top with additional grated cheese.
  4. Bake at 350 for 20-30 minutes.

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