Home»Food & Ferment»Seasonal Recipes

Last Updated on August 18 , 2023

Oh , mash season … That time of year when you may be trying to incorporate courgette into breakfast , lunch , dinner party , and even dessert . When mysterious bags of squash vine end up on your front porch . earnestly ! It chance to us , just last calendar month . # dingdongditchthezucchini anyone ?   Despite your expert attempt to stay on top of harvesting mash when they ’re at their prime size of it – nice and modestly minuscule and still fond – there are always those few that get off from you . Or hide . But do n’t waste that fiend , sleazy squash!I have the utter stuffed squelch recipe for it .

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For overgrown courgette or other summer squash , try this fiesta - elan stuffed crush recipe ! Packed to the brim with wild rice , black bean , and other seasonal summertime veggies , it isgratifying , healthy , and downright scrumptious . The core recipe is vegan to iron heel ! you could also select to top it with cheese if you ’d like .

We even let some of our squash vine produce extra large on purpose , just so we can make this . Don’t have a garden?That is perfectly okay ! Go nab a couple of the largest summer squash you could receive at the local farmer ’s market or grocery store instead .

Wedoubled the recipebelow , which you ’ll point out in the picture . This was a massivecocozelle zucchiniwe were working with , and were n’t totally sure just how much it would bear . Also , the rice stuffing is great on its own too ! Therefore , we were more than okay with receive leftovers . Add a squeeze of lime juice and refreshful Chinese parsley , and the dressing makes an amazing insensate rice salad as well !

A photo of the raw ingredients used in this recipe, artfully laid out on a tray. A huge green striped zucchini lays in the middle, surrounded with red bell pepper, red onion, cilantro, brown wild rice and black beans in bowls, ears of white corn, garlic cloves, and leaves of swiss chard.

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INGREDIENTS

INSTRUCTIONS

1) Cook the Rice

First , you demand some cooked rice . Yet wild Timothy Miles Bindon Rice can take a fleck of time to ready ! brownish Elmer Rice or jasmine Elmer Rice would also be fantabulous in this recipe , but also take near an hour to cook . If needed , the Sir Tim Rice can be make a solar day or two prior to making lug squeeze , and stored in the refrigerator until use .

2) Prep the Squash Boats

Find a baking dish that will fit your squash gravy boat , once it is halve and rotate capable . We have found it run dear to use a glass dishful that is small enough to moderate the stuffed crush up , as oppose to using a compressed cookie mainsheet or excessively big pan . As a result , it ’s more difficult for them to tap over and spill their pick !

If your intact squash suit in your chosen dish , simplycut it in half “ live dog way ” . We were work with a crazy two - foot longsighted zucchini here , so we only used the fattest remnant – and cut it to the length of the dish .

Next , scoop out the soft mediate seedy portionof the summer squash using a large spoonful . Save this for the compost , or feed it to the chickens ! look on the size of it and heaviness of your squash , you may need to scoop out additional firm squash flesh to make more space for stuffing .

Four images of preparing raw summer squash to be stuffed. A huge green zucchini is cut down the middle lengthwise, then a hand is shown scooping out the middle seedy area with a spoon. After, the squash are hollowed out and sitting as two empty “boats” in a glass baking dish, ready to be stuffed.

check that to provide a little“dam”of squash fleshat each final stage of the gravy holder , to hold up the stuffing in !

3) Saute the Onion, Garlic, Shrooms, & Greens

Preheat the oven to375 ° F .

On the kitchen stove top , append thediced onion , minced garlic , and roughly chopped mushroomsto a pan with a piddling extra vestal olive crude oil , coconut crude , or butter . We love using ourLodge cast iron wokfor this – and fairly much every other repast ! We also used roastedgreen garlichere , because that is what we had on hand . Sauteover intermediate - high heat , until the onions become translucent and the mushroom-shaped cloud soften and release their juices .

Next , stir in approximately one bunch ofchopped intrepid leafy greensof your choice to the same pan . We used a combination of collard greens , cole , and swiss chard because those were available from the garden . Plus , the swiss chard stalks add a marvelous bit of flavor and texture !

Four images. One shows a white plate full of cut brown mushrooms, onions, and garlic, with a cutting board of chopped greens nearby. The next shows a cast iron wok, with the muschrooms and onions cooked and soft. Next is the same wok, but now full of leafy greens like kale and swiss chard. The final image shows a hand hovering over the wok, holding a small glass jar of chili powder.

Salt and pepperto mouthful . sum up ¼ teaspoon ofcuminand ¼ teaspoonchili powder(or diced chili capsicum pepper plant ) .

Saute the putting green to the dot of droop or just after , and then hit from rut . We impart them at the very remainder intentionally , becausenothing is worse than overcooked , mushy greens!Plus , they ’ll continue to cook in the oven also .

4) Mix Rice Stuffing

Now it is time to gather the “ dressing ” for your stuffed squash vine .

In a declamatory commixture bowl , meld the following :

Stir until sundry .

Four images of the fiesta wild rice stuffing being assembled, all of the same white mixing bowl, shown from above. The first shows just brown wild rice in the bottom of the large bowl, Next, a pile of white corn, black beans, chopped red bell peppers, and cooked green and mushrooms are on top, separated into their own quarter sections of the bowl. The third shows it all mixed together. The fourth image shows red tomato sauce poured on top.

5) Add Tomato Base

Next , you ’re going to require to addsome sort of juicy tomato production . This could be a handful of chopped love apple , fresh from the garden , a half can or jar of tomato puree or crush tomatoes , or even a few heaping spoonfuls of salsa !

As you may see , there is a lot of flexibility here . The finish is to add a little tomato goodness , both for spirit and to slimly increase the moisture content of your stuffing . therefore , the increase wet help oneself the squash cook faster and more equally .

We added an 8 ounce jar of homegrown pureed love apple from the deep-freeze – but remember , we doubled this formula ! Therefore , you may need a picayune less . Add a little and stir until the rice assortment is evenly coated and sticky , but NOT soggy .

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Taste your stuffing as you go . As need , impart more salinity , pepper , chili powder , cumin seed , or even a minuscule garlic pulverization to suit your sense of taste preference .

6) Stuff the Squash

We entail business when we engorge squash rackets . Fill those boats full!Make them capsize . Okay , not really ! But close … Using a spoon , jam the stuffing down into the bottom and also pile it gamy !

If you do want to top off your squash boat with tall mallow , I suggest holding off until the stuffed squash racquets is almost done bake so it does n’t all dissolve off the boat , or wedge to the blanket .

7) Bake

Carefully pour asplash of waterto the bottom of the baking dish , under the stuffed squash . As a result , this serve create steam and better fix the squash rackets . Coverthe baking smasher with a eyelid or hydrofoil .

broil on 375 ° F for 30 - 40 hour .

However , you may desire to check on it after about 20 minutes , because thetime might varydepending on the sizing , case , and firmness of your squash , and your singular oven . To assess the doneness of the squash racquets , utilize a branching to probe the edges around the stuffing .

Two images of the stuffed squash after baking. One shows a fork probing the edge of the squash boat, checking to see if it is done. The next shows one half of the stuff squash covered in grated cheese, not yet melted.

Ideally , it is done when it is tender to the fork but not excessively hokey .

Optional : Once the squash is crank to the fork , it is time toadd cheeseflower . repress the top with grated , crumbled , or lightly sliced cheese . Place it back in the oven ( uncover now ) for a last 5 second to mellow out the cheese . constituent sharp cheddar cheese is the bomb with this formula . Other choices like feta , parmesan , cotija , or pepperjack would also be inspired ! Or , your favourite vegan cheese .

8) Serve & Enjoy!

ultimately , it is time to eat ! contract into doable salubrious portion and revel . If your squash is very large and mature , the skin may still be a bit problematic . In that case , simply scoop out the insides ( let in the misrepresent zucchini flesh ) as you go ! I often use a steak knife .

To top off the fiesta flash , attend to your shove squash racquets withfresh chop up cilantroon top!Green and black olivesare another stellar topping . Even more , you could add a dollop of salsa ! We enjoy this dish with a side green salad and footling slash ofhomemade sourdough .

Clearly , this stuff squash was more than one meal for the two of us … So it is a respectable thing it makesdelicious and wanton leftovers !

A close up of the final cooked stuffed squash, still in the glass baking dish and now covered in melted cheese and with fresh bright green chopped cilantro sprinkled on top

Yum.

In conclusion , this is the staring summery , eat - with - the - seasons , super - satisfying recipe . Like us , peradventure you ’ll have many of the ingredients grow in your own garden ! Finally , if you need sometips on growing squash vine , you might bump this clause helpful ~“Squash Sex : How to Hand Pollinate Squash to Reduce End - Rot & Increase Yields ” .

glad squash time of year , and above all , happy dressing !

DeannaCat’s signature - Keep on Growing