Gluten Free For Good


 

More About Melissa

Posts Tagged ‘sunburst squash’



sunburst squash volcanoes

squashbowl

I just picked up my Grant Farms CSA box full of goodies last night and (yippee) I found some UFO squash stashed between the potatoes and kohlrabi.

Pattypan, sunburst or scallopini – whatever you call them, these little gizmos are tasty and fun. If you want your dinner guests to say, aaahhhh, how cute when you bring out the plates, serve up some stuffed sunburst squash-ettes. And kids love nothing better than eating little yellow flying saucers or erupting volcanoes for dinner.

squash volcanoes (warning – launching pad recipe)
what you need
2 or more sunburst squashes
cooked brown rice *
Italian sausage (optional) *
onion, finely chopped
garlic, minced
assorted veggies (throw in some finely diced carrots or celery if you’d like)
oil or butter for sautéing
small amount of broth (vegetable or chicken) *
sea salt, fresh ground pepper, Italian seasonings
Parmesan cheese

* I almost always have some cooked brown rice and a container of chicken or vegetable broth stashed in the refrigerator for times like this.
* These are great with a small amount of cooked Italian sausage added to the mix, but it’s not necessary. I just happened to have some in the fridge, so I threw it in with the brown rice.

what you do
Carefully cut the more rounded end off the squash to make an opening, keeping the “lid” intact. The “flatter” end is the bottom. Gently clean out the interior part of the squash without cutting through the skin. Try to keep the chunks you dig out large enough to chop into pieces (don’t pulverize it). Set aside the part you’ve cleaned out. With the open end facing up, set the squash in a baking dish and add an inch or so of water to the dish. Make sure to include the lids. Cover with foil and bake in preheated 400 degree oven for 15 – 20 minutes.

While squash is baking, heat 1-2 tablespoons of oil (or butter) in a good-sized skillet. Add onions and other veggies, stir gently for 2 to 3 minutes. Make sure to include the squash you cleaned out, chopped and set aside when you did the prep work. Add garlic, sauté another 30 to 60 seconds. Spoon brown rice into the skillet and add a few splashes of broth to moisten the mixture, continue cooking for a couple more minutes. Mix well and season with Italian spices, sea salt and fresh ground pepper. You can also fold in some Parmesan cheese at this point if you’d like it more “cheesy.” Mixture should be moist, but not drippy.

* If you decide to use meat, add the cooked meat when you add the rice so the flavors blend and everything is heated to the same temperature.

Once squash has precooked, carefully take it out of the oven (don’t spill hot water on yourself). Using a hot-pad, transfer squash to a cookie sheet, gently fill with rice mixture, sprinkle with Parmesan cheese and return to oven for another 15 or 20 minutes.

This recipe isn’t precise, all of your amounts depend on how many squash volcanoes you’re making. Adjust accordingly.

squashettes

Stay tuned as my share box was overflowing this week.

Hmmm — what should I make next? Squash frittata? Apple crumble? Or potato-crusted salmon?

Is this fun, or what?!
Melissa

Disclaimer: All material on this website is provided for informational and educational use only and should not be used for diagnostic purposes. Consult with your physician regarding any health or medical concerns you may have.
recent posts


my book
(co-written with Pete Bronski)



stay connected
Gluten Free For Good on Facebook Gluten Free For Good on Twitter Gluten Free For Good RSS Feed

Subscribe with Bloglines
Add to Feedburner
Add to My Yahoo!
Add to Google
Add to NewsGator
Add to MyAOL