Stuffed Squash

Thumb_stuffed-squash

(from Chelseabeagle’s recipe box)

Categories: Main

Ingredients

  • 1 yellow summer squash (you could substitute this with zucchini/courgette if you prefer)
  • 1 clove of garlic, crushed (optional)
  • 1/4 small onion, finely chopped
  • 1/2 small carrot, peeled and grated
  • 2 oz (1/2 cup) grated cheese (we used Parmesan cheese, but Cheddar cheese is good too)
  • little olive oil
  • pinch freshly ground black pepper (optional)
  • 1 slice whole wheat bread*

Directions

  1. Preheat the oven to 350 deg F.

  2. Cut the squash in half lengthwise, then use a spoon to scoop out the flesh, leaving a shell around 1/4 inch thick.

  3. Brush the shells with olive oil and place in a small baking dish in the oven for 10 minutes, until slightly softened.

  4. Chop the squash flesh well.

  5. Heat a little olive oil in a small saucepan.

  6. Saute the onions for a few minutes until softened, then add the garlic and saute for a further 2 mins.

  7. Add the grated carrot and the chopped squash and cook gently for around 5 more minutes.

  8. Transfer the mixture to a bowl and stir in the bread crumbs, the black pepper (if using) and most of the cheese.

  9. Using a spoon, pile the mixture into the softened squash shells, pressing down to fit everything in, then sprinkle the remaining cheese on top.

  10. Return the stuffed shells, in their baking dish, to the oven and cook for 20 minutes, until the cheese is melted and golden and the squash is tender.

  11. Cool to a safe handling temperature, then cut into bite-sized wedges that baby can pick up. Serve warm.

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