It’s sweltering hot… so naturally, I get the itch to bake! Made stuffed summer squash, a simplified version of the “Zuccanoes” in the Moosewood Cookbook. Delicious, one of my very favorite ways to cook summer squash! This stuffing also works pretty for sweet peppers, though I would perhaps increase the temperature to 425ºF and reduce the cooking time to 10-15 minutes, until they soften and brown in spots.
UPDATE (10/12/2015): Improvised a similar stuffing for acorn squash that seem worth mentioning. Quinoa with sauteed garlic, curry powder, cinnamon and ginger, soy sauce, vinegar, maple syrup, sunflower seeds, and chopped celery.
UPDATE (8/7/17): This is by far my favorite way to eat summer squash… I’ve made this countless times with quite a few variations at this point. Had three oversized patty pans that turned out perfect for stuffing, complete with a cute little lid! Wasn’t sure how it would turn out without molasses or any sweetener, but I needn’t have worried. Delicious as ever stuffed with quinoa, sautéed onion, garlic, celery, miso, apple cider vinegar, turmeric, cumin, nutmeg, cloves, and oregano!
Sweet Stuffed Summer Squash
Chopped mushrooms (optional)
Fresh or frozen sweet corn kernels (optional)
A few handfuls chopped walnuts
1-2 teaspoons curry powder
1/2 teaspoon cayenne powder
A few sprinkles cloves, allspice, nutmeg, and/or oregano (optional)
1 tablespoon molasses
A splash or two of soy sauce and vinegar
Cooked quinoa or brown rice
Halve summer squash and scoop out middle with spoon and chop them up. Sauté onion for a few minutes, then add garlic and mushrooms, squash innards, walnuts, and spices. Add soy sauce, vinegar, and molasses and cook for about 5 minutes. Preheat oven to 350ºF and brush squash skins with oil. Stir in quinoa, then stuff squash skins with mixture and bake for 35-40 minutes.