Squash Recipes Are Colorful, Juicy, & Tasty!
Squash recipes are perfect for the beginner chef (these vegetables are also easy to grow in your garden). The only way to ruin squash is by cooking it too long. Just spice the dish up, turn on the heat, and check frequently to see when it is done. When cooking summer varieties like zucchini, choose small ones for the best flavor. With winter species, the size doesn’t matter as much.
This stuffed acorn squash is a complete meal for two. I like to serve it hot from the oven still in the “shell”. The rind makes a great bowl. You can make as many of these as you like for larger groups without increasing the cooking time.
Heat oven to 350 degrees
Lightly oil the acorn squash
Pierce it all over with a fork
Place it on a baking sheet
While it bakes, chop and lightly saute:
1/4 cup green bell pepper
1/4 cup yellow onion
Add 1/2 cup precooked, chopped chicken breast
Season to taste
Suggested herbs: rosemary, sage, dill
Test the squash to see if it is finished cooking at 40 minutes. A fork should pass easily to the center. Allow it to cool for 10 minutes before using a sharp, serrated knife to cut it in half. Be sure you are wearing oven mitts for this step since the interior will still be very hot!
Remove the seeds and stuff the two halves with the chicken mixture. Sprinkle with shredded cheddar cheese and return to the oven for 3 minutes or until cheese is melted. Garnish with chopped tomatoes and sour cream.
Image courtesy of CC license by Flickr user greencolander