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| The squash |
Until recently, I didn’t even know a scallop squash existed. This was another of my farmer’s market mystery vegetable buys. Once again, Tyler wasn’t sure exactly what it was. But I searched online and found this website, here, with recipes for scallop squash. However, most of them had meat as an ingredient. This doesn’t fly in our family, so I made up my own recipe. I found the squash were easy to work with and Tyler and I both loved the end result, especially the filling.
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| Cut and Cleaned Out |
Prep the Squash
– Cut off the tops – horizontally
– Scoop out the insides and seeds
(these can be thrown away, composted, or cooked into spaghetti sauce or some other food)
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| The Filling |
Make the Stuffing
– Sautee 1/2 c. chopped onion in EVOO over medium heat
– When onion is translucent, add 2 c. chopped fresh spinach until wilted
– Season with Salt and Pepper
– Take off heat
– Add 1/4 c. goat cheese
– Add 1 tbsp. raw sliced almonds
– Mix together
– Preheat the oven to 350
– Stuff the squash with the spinach filling
– Cook covered with aluminum foil for 30 minutes
– Take off the foil, and cook for 15 minutes
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| Finished Product – Spinach and Goat Cheese Stuffed Squash |
Looks yummy!