Posted on 04/09/2015 4:04:37 PM PDT by Jamestown1630
I'm still thinking about gardens, and vegetables - especially summer squashes.
I found the following in the Smith and Hawken 'Gardeners' Community Cookbook' (a great recipe book!)
Summer Squash with Spinach Filling
For the Squash:
Boil 2 large or 4 medium, whole Summer Squash until they can be easily pierced by a knife tip, but are still firm. Allow to cool slightly, and then split them lengthwise, and remove the seeds with a spoon. Set Aside.
Spinach Filling for Summer Squash
1 large bunch spinach, using leaves and tender stems, coarsely chopped and well-drained (3/4 lb.)
(often I just buy bags of baby spinach for this, and steam them slightly in the microwave.)
4 T butter
1/4 cup finely chopped onion
1/2 cup sour cream
1 tsp. red wine vinegar
Salt
Wilt the still-moist spinach in an ungreased, heavy saute pan over medium heat, or in a microwave bowl at high heat. Drain briefly and then squeeze dry and set aside.
Melt the butter in a saute pan over medium heat. Add the onion and stir until wilted, about 3 minutes.
Add the spinach, sour cream and vinegar, and salt to taste. Stir to blend.
Spoon the spinach mixture into the hollows of the squash halves. Place in an oven proof tray and bake at about 350 degrees until heated through and the squash tender.
Filling can be made ahead and kept in the refrigerator overnight.
(I've also seen similar recipes that add some cheese to the spinach mixture; I think Parmesan would be great.)
Another summer squash recipe is one that I found in the Martha Stewart magazine many years ago; I thought it looked so nice, I even bought the little oblong pan from a specialty store, to make it. (But you don't need that; it can be made in any tart pan with a loose bottom; depending on the size/shape of your pan, you may have to increase the recipe and get creative with the 'lattice' effect.
Looks fancy, but is easy to make and turns out lovely for a special occasion:
http://www.marthastewart.com/344192/summer-squash-lattice-tart
Lastly, a quick sauce for steamed zucchini:
Mustard Sauce for Steamed Zucchini
(Low Fat, but you can add butter :-)
Mix in a saucepan:
½ C. Chicken or Vegetable Broth
1 Shallot or Scallion, minced
1-1/2 tsp. fresh Tarragon
2 T. Dry White Wine
1 T. Arrowroot (or cornstarch)
1-1/2 tsp. Fresh Tarragon (or ½ tsp. dried))
1/8 tsp. Black Pepper
Cook uncovered 2 or 3 minutes. Melt in 1 T. butter, if desired.
Serve over steamed vegetables; especially good with Zucchini.
-JT
Summer Squashes!
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-JT
Summer squash is wonderful!
/johnny
I love all the squashes. Even if I don’t cook with them, they’re just so darn pretty and diverse - and I’d love to do those deep-fried squash blossoms!
(But, I’m saving my super-special Acorn squash recipe for the Thanksgiving thread :-)
-JT
I’ve been enjoying my sous-vide set up.
Still have to brown things afterward, but the degree of control and accuracy is the difference between throwing a spear and shooting with a scoped rifle.
I stuff the flowers and bake them whole with the fruit. They look great on a plate. The flowers are edible, but wash them well if you have any kind of bugs. ;)
/johnny
/johnny
Come on, Johnny: a recipe for the stuffing, please :-)
-JT
This morning I was contemplating planting my annual 3 rows of a variety of summer squash (planting is quite early here this year!). Just wondering if you or anyone has a favorite heirloom variety that excels above others for cooking or whatever reason why. I’m looking to add something new to those 3 rows this year. I supply a monastery that’s home to 25-30 monks and I’m certain any new varieties would be VERY welcome!
MMMMM. Spaghetti squash with an alfredo, sundried tomato and basil sauce! Look ma—no carbs!
Gosh, I left out spaghetti squash! My husband is a low-carber, and likes it very much as a substitute for pasta.
It’s also great with just garlic, butter, and some Parmesan; and a it’s a very quick fix.
-JT
I love all things with squash. I also love Ottolenghi’s cookbooks. This is a fav from “Plenty”.
https://food52.com/recipes/31478-roasted-butternut-squash-with-sweet-spices-lime-and-green-chile
Planted my yellow (crooked neck) and green (zuchini) squash last weekend. In my experience, the world should never starve as long a there is a zuchini growing somewhere. Can’t cook’em, can’em, or give’em away fast enough once they start producing.
/johnny
/johnny
Acorn squash is so delicious!
The stuffed flowers are not only delicious, but so beautiful.
Absolutely! Mr. trisham and I are on a low carb diet, so spaghetti squash is a nice alternative to pasta.
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