Hey, What’s Cookin’?
One thing we can always count on each summer is…summer squash! Whether you find it in the grocery store, the farmer’s market, or overtaking your own garden, yellow summer squash and zucchini are in abundance right now.
Both yellow squash and zucchini are low in calories (because they are mostly water), with zero fat and moderate fiber. They also contain significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals like potassium and manganese.
Though they don’t have much of a taste on their own, summer squash do a great job at carrying the flavors they are cooked with. Today’s recipe has a Mexican flavor profile, which should make it a real winner for almost everyone. Give it a try!
Stuffed Summer Squash
Adapted from: a recipe by Martha Stewart
- 4 large yellow squash (approximately 8 ounces each) or zucchini
- sea salt and freshly ground black pepper
- 2 tbs grapeseed oil
- 1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice
- 2 scallions, thinly sliced, white and green parts separated
- 2 garlic cloves, minced
- 1 jalapeno, seeds removed and finely chopped
- 2 tbs tomato paste
- 1 tbs chili powder
- 1/4 tsp black pepper
- 1/2 pound lean ground turkey or ground beef
- 1 cup frozen corn kernels, thawed
- 1/4 cup plus 2 tablespoons grated parmesan cheese
- Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out each half with a small spoon and reserve the scooped squash in a small bowl
- Place squash halves, scooped side up, in a lightly oiled baking dish. Sprinkle lightly with salt and pepper; set aside.
- In a large skillet, heat oil over medium-high. Add reserved squash, pepper, scallion whites, garlic and jalapeno. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste, chili powder, and black pepper; stir & cook for 1 minute.
- Add meat; break it up while cooking until it’s no longer pink (2 to 4 min). Remove from heat; stir in corn and 1/4 cup Parmesan.
- Spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with the scallion greens.
Photograph via John Kernick for MS Omnimedia