For years I have made stuffed vegetables either peppers like Hatch Chilies or squash like zucchini and yellow squash. This year I planted a variety of zucchini that was smooth and yellow. Picked at about 10 inches, split and stuffed they are perfect for dinner for 2.
Depending on the day of week, the stuffing varies from meat (mostly burger and sausage) to seafood ( mainly shrimps)
It always begins the same way and may include bread crumbs or rice/orzo and a variety of cheeses, depending on what I have in hand. Moistening the filling usually entails a bit of broth if I have some open or milk or cream. I like the filling creamy and cheesy.
Basic filling
1 medium onion, chopped
1-2 garlic cloves, minced
1 tablespoon of olive oil
1 pound of hamburger/sausage or peeled deveined shrimp (raw)
1 tbl flour
1/4 + cup bread crumbs, usually Italian or a cup of cooked rice/orzo. I rarely use rice because of the carbs.
2 cups of raw spinach
3/4 c milk
1/4 cup of cream
3/4 cup shredded cheese, whatever’s on hand.Monterey Jack, pepper Jack, mozzarella.
For assembly:
10 inch squash
Extra cheese
Sauté the onion a few minutes then add the garlic. Cook till fragrant and add you meat or shrimps. When the protein is cooked, sprinkle on the flour and cook a minute then add the milk. You can add the spinach if using and allow to wilt. Season with salt and pepper. Add the breadcrumbs, cheese of choice and a bit of cream. If it looks too dry add a little more milk or cream.
Trim the ends of the squash and split down the middle lengthwise. Scoop out the seedy flesh and season with salt and a drizzle of olive oil. I have a ceramic dish 10 x 8 which holds the halves side by side. Make sure the dish is greased and bake the squash at 375 for 20 minutes by itself.
When times up, spoon the filling in the halves and top with more shredded cheese. Bake at 375, covered for 30-40 minutes, then uncover and bake until the cheese is bubbly. Test for doneness by piercing the squash with a fork.
