Thursday, August 29, 2013

Stuffed Summer Squash

This. Is. Amazing. (If you like summer squash.)

Once again, forgive the phone photos, but I had to share this yummy dish - made once as an experiment recently and a couple of times since - before I have a chance to make it again and take "real" photos.

This is the way I intended for the recipe to be made, and it was soooo good, but a little more work. The smaller dishes were the rest of the filling poured into the dishes after I'd filled the squash halves.

The second and third time I made this, I cut the squash into strips and put them flat in the pan and just poured the filling over them, rather than try to fill squash halves.

We were recently blessed with a bounty of squash from someone (our garden hasn't been so great, or big, this year) and I was wondering how in the world to fix SO MUCH before it went bad - and make an entire meal of it. Experiments abound in my mind, so this was one of them and we are all glad it was.

Stuffed Summer Squash
Total time, start to finish: Under 1 hour

1 large and 3 smaller (or the equivalent in volume) round summer squash (I think this is globe squash?) or the something similar (just make sure you've got the volume - summer squash is all good!)
1 large white onion, chopped
1 1/2 cups prepared polenta (I used this gluten-free kind from Bob's Red Mill)
1 cup shredded mozzarella, plus more for sprinkling
3 large eggs
Kosher or sea salt to taste
Cayenne pepper, a dash or two

Preheat oven to 350 degrees. Wash squash and grease large 13x9 baking dish. 

Slice off stems and ends of squash, then cut in half. Place squash cut side down onto baking dish and bake about 15 minutes, just until squash insides are getting softer.

Bring water for polenta to a boil and prepare polenta according to package directions, then set aside.

While squash is baking and polenta is cooking, melt a tablespoon or so of butter over low heat in a large pan. Add chopped onion and saute over medium-low heat.

Remove squash from oven and scrape squash with a spoon, leaving a little bit on the skin. (At this point you can either slice the squash skin into thick strips to place back in pan, skin side down, or leave the halves to fill in the pan.) 

Place the squash pieces that were scraped off into pan with onion and raise heat to medium-high, breaking up squash into smaller pieces as it cooks and softens for several minutes.

After squash is cooked down some more and softened, remove from heat. Add polenta and season to taste with salt and cayenne pepper.

Add shredded mozzarella and stir to combine. Whisk eggs and slowly add to filling mixture, stirring quickly to prevent eggs from cooking too fast while incorporating throughout filling.

Pour filling into squash halves (in which case you will need a couple of greased ramekins to use up the rest of the filling), or over squash strips. Sprinkle a little more mozzarella over the top.

Bake at 350 degrees approximately 25-30 minutes or until filling is cooked throughout and squash halves or strips are completely softened.

I hope you enjoy! (And I hope this recipe is more clear than mud!)


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