Stuffed Summer Squash Recipe
Stuffed Summer Squash Recipe
Sage Mountain Farm organic farm fresh vegetables & fruit from this weeks C.S.A. (Community Supported Agriculture) farm share box!
Not a member yet? No worries, we’ll give you a link below so that you too can share in the harvest! Full of flavor, our food tastes like it came from your very own garden, because in a sense, it has—in our garden which is just down the road. Using only the best heirloom variety seeds, we harvest to order, assuring you the healthiest, most nutritious food possible!
Additional ingredients include Brown Rice, Quinoa, your favorite oil and spices and any other seasonal produce that I happened to have in the kitchen. You can’t go wrong cooking with the fresh, seasonal ingredients!
- Preheat oven to 375′
- Start by putting on a pot of brown rice and multi-colored quinoa (for a boost of nutrients and minerals).
- Slice the 8-ball Squash in half. Scoop the insides out and put aside to puree with other prepared veggies & spices.
- Lightly oil cut 8-ball squash and place in baking dish, cut side up and heat for 15 mins.
- Cut up the farm fresh organic veggies you have on hand. Here I used Bok Choy, Purple and white onions with scallions, yellow & orange peppers, and Zucchini.
- Puree the scooped out squash with pre-roasted peppers, eggplant & onions, freshly harvested carrot, a bite or two of an orchard apple (or left over slice you can wrestle back from any good taste tester!). Then add your spices- Himalayan salt, freshly ground pepper, paprika, cayenne pepper, chili pepper (if you like it hot) and whatever else you want to use to spice it up! Then blend. Chunky or smooth, up to you.
- Using your favorite Healthy Oil (coconut, raw grass-fed butter, or extra-virgin olive oil), heat up your cast iron skillet until it’s Saute ready, then add onions, scallions and greens. Saute until they turn a beautiful caramelized brown.TIP: I recommend using a cast iron skillet because they are free of chemicals and add iron to your food!
- Reduce heat to medium. Add remaining vegetables with cooked rice/quinoa mix and stir. Gently warm to maximize health benefits, cooking slowly will preserve delicate nutrients that don’t do well in high heat.
- After a few minutes add fresh, chopped cilantro and stir in pureed sauce. Continue to warm on medium heat, marrying the flavors until then blend.
- Once vegetables are tender, turn off the heat and scoop this flavorful medley of whole food goodness into preheated squash bowls.
- When full, give them a wonderfully decadent sprinkling of raw organic shredded cheese.
12. Once covered to your cheesy satisfaction, set aside.
13. In a separate baking dish, add cherry tomatoes, a handful of fresh garlic cloves (without skins). Drizzle with oil & balsamic vinegar, and a pinch of Himalayan salt.
14. Bake both dishes side by side for 15-20 mins or until cheese is a creamy, gooey velvety gold.
15. Remove from oven and garnish stuffed squash bowls with fresh cilantro.
16. Plate with farm fresh greens, dressed with your home-made tomato garlic vinaigrette.
17. Serve open faced or with top on.
Give thanks, and enjoy!
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