Curried Stuffed Summer Squash
My parents came to visit this weekend and with them they brought SO much beautiful bounty from their garden: peppers, onions, potatoes, eggplant, turnips, tomatoes, yellow watermelon, butternut squash.
They brought me a jar of salsa that they had made and a box full of canned tomatoes. AND a case of dad’s homemade wine.
We debated whether we should go out for dinner or stay in and cook– but since we had SO much food in the house, well, it just seemed like we should cook up some of it!
So I took the summer squash that my friend gave me last weekend and stuffed it some of dad’s venison apple sausage, some feta cheese and a bunch of goodies from the garden. Oh it turned out good. We had a bit of soup and some bread along with some Pinot Grigio and we were well fed and happy.
Here are the squash sisters. Aren’t they pretty? The dark green one was a winter squash that had a mild sweet taste to it and smooth texture. The brighter green stripey one on the left was the one we ate last night. I am not sure what kind of squash these are since my friend says they were volunteers in her garden, but I sure love the taste of them. Someone told me they are cushaw squashes. Do you think that’s what they are?
Curried Stuffed Summer Squash
You can adjust the seasonings to your own tastes. I didn’t actually measure anything either … just threw it all together, so feel free to adjust up or down on any of the ingredients.
- 1/2 of a large summer squash or zucchini (eggplant would be good this way, too!), sliced lengthways and seeded if it has seeds in the middle like mine did
- 1 t. extra virgin olive oil
- 1/2 of a large bell pepper, chopped
- 1 red onion, peeled & chopped
- 3 -4 cloves of garlic, peeled & chopped
- 5- 7 fresh mushrooms, sliced and diced
- about 3/4 c. chopped fresh tomato
- about 3/4 c. cooked low-fat sausage (I used 2 venison-apple sausages, but turkey or chicken sausage would be good too. Peel off the casings if the sausage has them then chop. You could also leave out the sausage if you prefer just vegies.)
- about 3/4 c. breadcrumbs
- About 1/3 c. feta cheese crumbles
- 1/4 t. cinnamon
- 1/4 t. nutmeg
- 1 – 2 t. Thai red curry paste
- 1/2 t. smoked paprika
- Scoop out the flesh of the summer squash with a grapefruit spoon, leaving about 1/4 – 1/2 inch thick shell so it’s sturdy enough to hold the stuffing when it’s cooked.
- Chop up the scooped out flesh of the squash.
- Heat a medium saucepan to medium-high heat, then swirl around the olive oil in the pan. Add the squash, onion, garlic, peppers and mushrooms and sautee until the vegetables are tender.
- Remove from heat and stir in the sausage, tomato, feta cheese, breadcrumbs, and spices. Add salt and pepper to taste.
- Spoon the stuffing back into the squash shell, packing it in so it all fits. If it doesn’t all fit back into the squash, you can bake some in a separate casserole dish. Sprinkle with a bit of extra feta cheese and top with a few chopped cherry tomatoes if you like.
- Bake at 350 degrees for about 30 minutes or until the cheese on top is melted and everything is well heated through.
- Scoop out servings from the beautiful squash shell.