Stuffed Squash Blossoms
Open blossoms and check for bugs (or leave them in for extra protein:). Place a piece of mozzarella cheese and a pinch of either basil, parsley, oregano or your favorite herb inside the blossom (harvest blossom early in the morning). Twist ends of blossom to close. Dip into beaten egg, then fine corn flour. Fry in hot olive oil in a cast iron pan, turning them over when browned. Drain on towels and serve hot. Salt if necessary.
Koose (Stuffed Squash)
1 cup rice
1 small can tomato sauce
1, 16 oz can tomatoes
1.5 lbs ground lamb
1 t salt
Directions: Cut squash stems and scoop out seeds
Mix rice and all spices together. stuff squash with mixture
arrange in pan, cover squash with tomatoes and tomato sauce. add a thin layer of water in bottom of pan to keep squash from burning. Bake for 20 minutes or until squash is tender.
Judy’s Squash Delight
Slice 4 crookneck or zucchini squashand mix with 2 cups of tomato pasta sauce and 1 cup italian bread crumbs. top with jack cheeese and bake at 350 degrees for 20 minutes. Kids love it!
Peel delicata squash, scoop out the seeds and slice squash into 1/2″ pieces. Saute in olive oil over medium heat until golden (about 5 min) turn and cook until tender. season to taste (try garlic, parsley, toasted chopped pecans, and/or salt and pepper) and serve!
Preheat over to 450 degrees. Split squash in half and remove seeds. Place cut side down in baking dish and bake for 40-50 minutes or until squash is easily pierced with fork. Turn over, make indentations in flesh with fork and drizzle butter or hot maple syrup. Serve hot.
What are some of your favorite squash recipes?