Thursday, September 30, 2010

Stuffed Summer Squash

Squash has been an abundant item in my farmers market basket for the past few weeks. I decided that we would have a veggie plate for supper featuring market basket produce and knew squash needed to be one component. However, I wanted to do something different, so I stuffed it with chopped tomatoes and breadcrumbs. It was a tasty accompaniment to the Sweet Potato Latkes and Fried Okra and Green Tomatoes. Enjoy!

Stuffed Summer Squash
2 summer squash, cut in half
Olive oil
Salt and pepper
1 cup chopped grape tomatoes
1 cup breadcrumbs (I used these.)
1 tsp. dried basil

1. Use a spoon to hollow out squash. Place in a baking dish; drizzle squash with olive oil, and sprinkle with salt and pepper. Combine tomatoes, next 2 ingredients, and salt and pepper to taste; scoop mixture into squash shells. Drizzle with additional olive oil. Pour a small amount of water into baking dish.
2. Bake at 350° for 30 minutes or until squash is tender.

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