Thoughtful Food


Oversized or just right? by Leda

My new favorite thing to do with “oversized” summer squash or zucchini is to make stuffed squash. In fact, I have been so excited about this new venue for cooking creativity that I utter a silent cheer every time I harvest a squash that is just too big to sell.

The basic recipe goes like this (Thanks Alana for the inspiration!):

1- slice the ends off squash and cut in half lengthwise. Hollow out each half by scooping out the seeds with a spoon.

2- fill your squash canoes with your favorite filling. and

3- bake in an oiled glass casserole dish at 400 degrees for about 45 minutes (or until the squash is tender). It is a good idea to check this half way through the cooking time just to be sure that the squash is not sticking to the bottom. You may have to drizzle with a little olive oil if this is the case.

A few of my favorite fillings:

spicy lentils and rice (pictured below)

sausage meat with spices

bulgar wheat with herbs (fresh rosemary and basil).

Any other good filling ideas?

-Farmer Leda

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2 Comments so far
Leave a comment

No way!! We had totally planned on making “zucchini boats” for dinner tonight–are you reading my mind?!? My zucchini boat recipe comes from my mom–the boats are stuffed with a mixture of bread crumbs, cheese, egg, basil, onions, and zucchini insides yummmm.

Comment by al

My tip is to add a little water to the olive oil in the pan. It will keep the squash from sticking, and adds a little steam to the cooking process. Also I like to sprinkle with smoky paprika; not only good flavor, but browns the top a bit. Your boats look yummy! Grandma Jody

Comment by Jody and Jaye




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