Wednesday, August 17, 2011

stuffed summer squash

Being a CSA member has its ups and downs. The surprise of what's in this week's basket is fun. The challenge of putting together menus centered around the veggies is also fun. But week 6 of carrot-fest is not fun. The first few melons of the season are wonderous! Then a month of melons goes by and your melon-logged. Cucumbers are probably the most uninvited long-term guests. There's only so much you can do with a giant Armenian cucumber (especially when your husband doesn't even like cucumbers!)

It's summer, so in addition to being melon, cucumber and waning tomato season, summer squash season is in full effect. One can only eat so much grilled squash so recently I tried a fun new recipe - squash boats! Definitely a welcome addition to my squash repertoire.

Stuffed Squash with Turkey Sausage
(adapted from Simply Recipes)

6 medium zucchini or yellow squash
3 Tbsp. olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 *healthy* Tbsp. dry white wine (I always add extra wine to recipes!)
1 lb. ground turkey
2 diced tomatoes (or a can of diced tomatoes, drained a little)
3 Tbsp. chopped fresh basil (or 1 Tbsp. dried)
1 tsp. chopped fresh rosemary (or dried)
A dash of fennel seeds
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 tsp. salt
2 tsp. pepper

  • Cut squash in half lengthwise. Scoop out the insides, leaving shells about 1/4 - 1/2 inch thick. Reserve about half of the insides.
  • Heat 2 Tbsp. of olive oil in a skillet over medium high heat. Saute onion and garlic until soft. Add reserved squash insides and saute another 2 minutes. Pour out into a bowl.
  • Heat 1 Tbsp. of olive oil in the skillet. Add the ground turkey. Lightly brown the turkey, stirring occasionally, about 6 minutes. Stir in the onion mixture. Add the wine. Stir in tomato, basil, rosemary and fennel and cook 1 minute longer. Remove mixture from heat and set aside.
  • When mixture has cooled, add cheese, egg, salt and pepper. Fill the squash shells with mixture. You're going to have some mixture left over - put it in a greased ramekin to bake alongside the squash. Place squash halves in a baking dish and pour water into the dish around the squash, about 1/4" deep. Bake at 375 degrees for 40 minutes, until golden brown. Remove squash from dish and serve while hot.

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