Hard to believe it is already June but my garden keeps giving me daily surprises to fuel my culinary curiousity. This year I planted in late March due to frost threats, rain and procrastination which has made me an even more anxious gardener than usual. But just when I think of throwing in the towel a new bud, tomato or blossom appears to keep my hopes sparked. So far our cucumbers have been the earliest fruit bearers- then squash. Tomatoes and peppers are popping up now too.
I personally love squash, though some scoff at it. I agree, you can only have it sautee’ed in so many things before you ask, what’s the big deal? Thanks to my friend Kim at Country Lane Farm I was supplied with a few unusual squash plants such as 8 ball and honeynut to add to the usual yellow crooked neck and zucchini.
Squash this year has fueled me to be a bit creative. Here are three ways I have stuffed squash this past month. Super easy to create on a weeknight. And since I have been excersizing more, these have been the perfect meals. So give it a try and stuff your next squash with your favorite flavors!
Javelina Sausage Jambalaya Stuffed 8 Ball Squash
Proscuitto & Goat Cheese Stuffed Yellow Squash Drizzled with Aged Balsamic
Spicy Bowtie Alfredo Stuffed 8 Ball Squash with Purple Russian Tomato Topper
Basically, core your squash, cover in olive oil and a little seasoning. Prebake in the oven at 350 until fork tender, then stuff it with whatever flavor profile you like. Be creative! Add the stuffed squash back to the oven for a little bit so that everything can come up to the same temp and melt together. Enjoy!