Thursday, June 4, 2009
Stuffed Summer Squash with Tomato Sauce
Amounts are a little sketchy on this one, but I just kind of mixed stuff together until I was happy.
It's pretty basic, just add enough bread crumbs that your filling isn't too soupy and they'll be lovely. I had some homemade tomato sauce left from making omelet cannelloni in the freezer and it was really nice drizzled over the top of the squash when serving.
Stuffed Summer Squash:
2 large-ish yellow squash
~1/2 Tbs butter
~1/2 cup finely chopped onion
1-2 cloves minced garlic
~2-3 Tbs whole wheat dried bread crumbs
~1/3 cup ricotta cheese
~1/4 cup chopped fresh basil
1 egg white
salt and pepper to taste
finely grated Parmesan cheese
tomato sauce to serve over squash
Preheat oven to 350.
Boil or steam whole squash until just tender. I boiled in salted water for about 7-8 minutes.
When cool enough to handle, slice lengthwise and carefully scoop out the innards, leaving about 1/4" shell.
Place shells cut side down on paper toweling to drain while you prepare the filling.
Saute onion, garlic, and chopped squash innards with a little salt until most of the moisture is cooked away and the onions are done.
Transfer mixture to a small bowl and add ricotta cheese, basil, whole wheat bread crumbs, egg and salt and pepper to taste.
Place shells in a lightly greased casserole and fill with cheese mixture.
Top each with a pile of finely grated Parm.
Bake for about 30 minutes, then place under the broiler to brown a touch.
Serve with warmed tomato pasta sauce.