© 2014 Dover Vineyards

Stuffed Squash 

a summertime favorite! you can also use zucchini!! 

 

4 small summer squash

1 small onion, chopped

2 cloves garlic, minced

1 TBS oil

bread crumbs, which would be half the amount of insides that come from your squash

1 cup (vegetable or chicken) broth if necessary

1 egg

1 cup mozzarella cheese

Mozzarella, Parmesan or Asiago to sprinkle on top

salt and pepper to taste

 

Bring a pot of water to boil and poach the summer squash for about 2 minutes. Remove from heat and allow to cool. Saute the onion and garlic in oil until translucent. Cut the squash in half, scoop out the inside portion that contains the seeds. Combine the squash innards with the bread crumbs, mozzarella cheese, the onion and garlic, the egg, salt and pepper, and a little vegetable broth to make it all stick together. Stuff the squash with the mixture, top with the mozzarella, Asiago or Parmesan cheese, and bake at 350 F for 10 minutes, or until the stuffing starts to look dry and the cheese browns slightly.