Friday, July 2, 2010
We have a neighbor who reliably accepts surplus vegetables. This wonderful woman, though widowed, living alone with no one else to cook for, cooks for herself. She entertains and always cooks for family when they visit. Rarely does she eat out. She suggested stuffed squash and gave me this informal recipe when I waddled over under the weight of too many squash to deal with at once. It is beyond gourmet. There is no restaurant I know of that would serve such a meal. Too bad, America. Homage to Betsy, lady, neighbbor and good friend.
Betsy's Stuffed Squash
2 yellow summer squash, halved
1 small onion, chopped
small amount of leftover meat
1 cup of cheese
small amount of leftover cooked rice,stale bread, breadcrumbs or crackers
Salt and pepper to taste.
Fresh herbs (I used oregano, parley, and thyme.)
Cook the squash for about 5 minutes in a large pot of simmering water. Remove. Cool enough to handle, then scoop out the center. Saute the onion and garlic. Mix with scooped squash, add bread crumbs, meat and half the cheese, salt and pepper. Stir in chopped herbs. Stuff the squash shells and cook for 15 minutes at 350. Top with the remaining cheese return to oven to melt.