We are exceedingly lucky to have amazing and resourceful neighbors who built a huge garden and share their bounty with us. The other day, they stopped by with a large crate of amazing looking Golden Squash and Cucumbers to give us. A huge thank you to them for making this meal possible. This is a quintessential “make it your own” recipe. I like to think of it as the hull of a ship, as it is the frame for your own creative innovation (and it looks like a dug-out canoe in one of the steps). This recipe also works exceedingly well with zucchini, and it is a great way to use those garden fresh squash that are so large that they get a little seedy in the middle.
As for the filling, that’s all your call! We used a mix of caramelized onions, tricolour quinoa, feta cheese, and walnuts before topping it off with a pureed beet sauce. However, we’ve made this with a host of other stuffings…here are some of the ones we liked most:
- Beef or Turkey Chili (great way to use chili leftovers)
- Taco Meat and Fillings
- Sloppy Joe Meat
- Italian Seasoned Meat in Marinara
- Mushroom Risotto
Time: 45 Minutes
- Large Squash with edible skin (Golden, Zucchini, or Summer)
- Your filling of choice
- If you’re using a filling that takes a while to make (risotto or chili), premake it.
- Preheat your oven to 350 degrees F, line a baking sheet with some foil and give it a quick oil spray.
- Cut the ends off of your squash, and carefully, slice it in half longways. **If you are looking to cook the meal a little quicker, place your squash in boiling water for a few minutes (maybe 5) before doing this step…That will cut down the roasting time**
- With a spoon, scoop the seeds and innards out of your squash as though you’re making a dugout canoe (but without the burning ashes)
- If you didn’t boil first, give the “boats” a little oil spray, and toss them in the oven to start roasting, and turn your attention to your filling.
- If you’re using a quicker to cook filling (seasoned ground meat or our filling), cook and assemble your filling (cargo) while the squash starts to roast.
- When your squash has started to soften a little, pull it from the oven, load the cargo into your vessels, and roast for another 20 or so minutes.
- To finish everything off, top your stuffed squash packages with any sauces you want to sit atop (and any cheese you want melted atop), and put it back in the oven to heat the sauce.
- When everything is hot, and any cheese you have atop has melted, you’re good to to!
- Plate, devour, and enjoy!