Stuffed Sunburst Squash Recipe
Everywhere you turn, there's always new ingredients to be had! This week, while picking up some produce, I was surprised to see a great organic selection of sunburst squash. Having never cooked with this particular variety of summer squash, I hopped on the opportunity and snatched up a few. The small dumpling shape instantly reminded me of the perfect vessel for stuffing, and boy was I right! I'm a big fan of stuffed squash, but I seriously get tired of the hassle of trying to work with the unstable shape of zucchini and yellow crooked neck varieties. Sunburst squash on the other hand, are seriously built for the job! So, if you're up for something new, stick tight and explore my chicken stuffed sunburst squash recipe.
Sunburst Squash Rating -
- 4 Small Sunburst Squash
- 1 Cup of Shredded Chicken
- 1 Cup Spinach Leaves
- 1/2 Cup Gated Parmesan Cheese
- 1/2 Chopped White Onion
- 1 Minced Clove of Garlic
- 2 Tablespoons Oil (I used Sunflower)
- Salt and Pepper
- In a wide skillet, bring a depth of 1 inch of water to a simmer.
- While you're waiting for the water, slice a small portion of the ends off each squash. This will allow easier access to scoop them out, and also give them a 'foot' to stand on.
- When the water is ready, add the squash and let cook for five minutes on each side.
- When time has elapsed, remove from the water and allow to cool for a few minutes.
- Empty the water and dry your pan. Return it to the stove set on a burner at medium-high heat. Add your couple tablespoons of vegetable oil and let it heat up.
- In the meantime, scoop out the squash cavities. Save all the scooped out flesh! Use a clean towel to squeeze out the water left in the scooped out flesh. Chop them up and add them to the oil along with your chopped onion.
- Sauté the onion and squash until they just start to turn a golden color (4-5 minutes), then add your minced garlic. Cook for 30 more seconds and remove from heat. Allow to cool for 5 minutes.
- Once cooled off a little, add the spinach, chicken and 1/2 Cup of Parmesan cheese to the mixture. Season to taste with salt and pepper!
Assembling the Squash -
- Preheat oven to 400 degrees Fahrenheit
- Stuff each squash with equal amounts of the filling.
- Top each squash with equal portions of the remaining Parmesan cheese.
- Bake for 15-20 minutes, or until the squash are cooked thoroughly and the cheese top has become golden.
These baked stuffed squash make for a great meal, and are a good way to cram a lot of veggies into one sitting. Although sunburst squash were a new ingredient, the flavor was a familiar one! If you chopped up the squash and served it as yellow crooked neck squash, I wouldn't be able to spot it. Thank you for taking a moment to ready my stuffed sunburst squash recipe!
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