Recipe of the Month – Stuffed Yellow “Summer” Squash 

*Serves 4

This month’s recipe was a recommendation from Preserving Nature Farm. While at RAM, when I was doing “Ask a Dietitian a Question,” I was working on recipe ideas for the monthly recipe. I am normally set up next to them at RAM. During the morning several customers were asking about ideas for what to do with the squash when they are that large. Of course with zucchini, you just make zucchini bread, but not many people make squash bread. The recommendation was to make “Squash Boats” with a filling, which in this month’s recipe, contains ground beef. 

When creating this recipe, you will cut the squash in halves and cook it similar to a spaghetti squash. His idea of making a boat is genius. I will tell you though, when I made them, unfortunately I did not cook the boat long enough. I tasted them and they seemed fine, but it is better to cook them a little longer and make sure they are good, rather than missing the mark. One tip to know about large summer squash is that they are not always large. They start small and if forgotten about can become huge over one night. So, if you are growing them, be careful and make sure they do not get away from you. 

To learn more about me and some of these recipes, check out Farm to Body Wellness. Episode 14 of the  Spotify Podcast is “All the Squash,” in case you are interested in learning about squash! Until then, go ahead and check out this month’s recipe. You can always adapt these recipes however you would like!

Ingredients:

The Filling

• 1Tbl Extra Virgin Olive Oil (EVOO)
• 1 Medium Onion (diced) 
• 5 Small Tomatoes (diced)
• 5 Cloves of Garlic (smashed)
• 2lbs Ground Beef
• Salt and Pepper to Taste
• 2t Ground Cumin

The Squash

• Two Large Yellow Squash

The Topping

• Parmesan Cheese (visually determine)
• Greek Yogurt (visually determine)

**Disclaimer: Recipes for cooking do not have to be exact in quantity or ingredient. If you have a different oil, type of salt, or any other ingredient, please use what you have. Enjoy!

Instructions:

Step 1: The first step is washing and prepping the yellow squash. Cut the ends off and then cut the necks off. The necks can be used for the filling. The squash should be cut in halves, spoon out the center and cook at 425 until soft. Put upside down on the pan and add some water to allow for steaming

Step 2:  Get a large saute pan and prepare the filling ingredients. Add the oil and saute the onions and garlic until translucent and soft. Add the spices, remaining yellow squash necks, and ground beef. When fully cooked, add the tomatoes. Once it is all cooked, set it aside for later.

Step 3: When the squash are ready from the oven, pull them out. Spoon in the filling as much as you want. If you are not using all of the squash now, store them separately for later. 

Step 4: Put some parmesan cheese on top, however much you want and then broil for 1-2 minutes. After, add a large dollop of greek yogurt on top and..

Step 5: Enjoy!