On my way home from a Fall weekend with my girlfriends, I found what appeared to be the worlds largest zucchini at a farmer’s stand in Wisconsin . When I went to cut into it I was surprised to find out it was not a zucchini, but some sort of squash as it was hard and had a pumpkin-ish smell. I did some research and I think what I had was actually a squash called Mo Qua. My game plan completely changed with this discovery, I decided to make a roasted stuffed squash instead of grilled zucchini rings. Usually I stuff squash with meatballs, pretty much the only way to get my husband to eat acorn squash, but I didn’t have any ground meat on hand so I made this veggie mixture instead. Turned out to be amazing, sliced and served with salmon to complete the meal. This stuffing will work in any squash, usually I prefer butternut or acorn squash for stuffing.
– 1/2 onion, diced
– 1 green pepper, diced
– 1 clove garlic, minced
– 1 Tbsp fresh thyme, center stem removed
– 1 Tbsp fresh basil, roughly chopped
– 1 large tomato, diced
– 1/8 cup sliced kalamata olives
– 1/4 cup Parmesan cheese
– 1/4 cup bread crumbs
– 1/2 tsp red pepper flakes
– salt and pepper to taste
1. On a baking sheet roast the squash of choice by cutting in half, removing seeds, spraying with olive oil, and seasoning with salt and pepper. Roast in the oven at 350 for 40-60 minutes, until pierced easily with a fork. For a harder squash (butternut or spaghetti) , poke it with a fork throughout and put in the microwave for 5-7 minutes to soften up enough to easily cut in half.
2. Make stuffing by sauteing onion, pepper, garlic, red pepper flakes, thyme, salt and pepper in a skillet over medium-high heat with olive oil. Saute for 10 minutes on medium heat before stirring in the diced tomatoes, olives, and fresh basil. Stir and cook for 5 minutes before gently folding in the Parmesan cheese and bread crumbs. Mixture should be soft and cohesive, if it is too wet add more bread and Parmesan, don’t over mix.
3. When your squash are roasted remove from oven and carefully stuff with stuffing. Return to oven and roast at 350 for 10 minutes or until stuffing looks a little browned.