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Thursday, September 23, 2010

Eight Ball Squash

I picked up these cute little eight ball squash at the farmers market in Dallas and thought what a neat presentation these little jewels would be in any dish.  So as usual, I stuffed them.  OK, I know I stuff a lot of things but this is going to really good and fun to serve to your family or guests.





The Players!




Using a grapefruit knife or spoon hollow out each ball, reserving some of the pulp to add to the stuffing (1/4 cup chopped)



Place squash in a baking dish with 1/4" of water in bottom.  Cook in 400 degree oven for 10-15 minutes or until fork tender.




Brown 1 lb. ground beef along with 1/2 cup chopped onion, 1/2 cup chopped red and yellow bell pepper, 1/4 cup chopped pulp from squash, 1/2 tablespoon Italian seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground pepper, 1/4 teaspoon garlic powder.  When meat is browned and vegetables are tender, add in 3 tablespoons tomato sauce and 1 cup of grated 
sharp cheddar cheese to make the filling.



Stuff each ball with filling and return to baking dish.


Top each ball with remainder of the grated cheese and 1 tablespoon of tomato sauce.  Add remaining tomato sauce with 1/2 cup water to the bottom of the baking dish.  Cover with foil and bake for 30 minutes in a pre-heated 400 degree oven.


Makes a nice meal all by itself or with a side salad.


Look how luscious and savory!



Another savory bite for you!
Happy Eating




The Recipe:

Eight Ball Stuffed Squash

5 eight ball squash (softball size)
1 lb. lean ground beef
1/2 cup sweet onion, finely chopped
1/2 cup red and yellow pepper mixed, finely chopped
1/4 cup squash pulp, finely chopped
1/2 Tablespoon Italian seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1 8 oz. can tomato sauce, divided

Using a grapefruit knife or spoon hollow out each ball, reserving some of the pulp to add to the stuffing (1/4 cup chopped).  Place squash in a baking dish with 1/4" of water in bottom.  Cook in 400 degree oven for 10-15 minutes or until fork tender.

Brown 1 lb. ground beef along with 1/2 cup chopped onion, 1/2 cup chopped red and yellow bell pepper, 1/4 cup chopped pulp from squash, 1/2 tablespoon Italian seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground pepper, 1/4 teaspoon garlic powder.  When meat is browned and vegetables are tender, add in 3 tablespoons tomato sauce and 1 cup of grated sharp cheddar cheese to make the filling.

Stuff each ball with filling and return to baking dish.  Top each ball with remainder of grated cheese and 1 tablespoon of tomato sauce.  Add remaining tomato sauce with 1/2 cup water to the baking dish.  Cover with foil and 
bake for 30 minutes in a pre-heated 400 degree oven.

Remove from oven and serve on a plate with some of the broth in the bottom of the baking dish.  

Happy Eating!



1 comment:

erica said...

Hi Mary,
I'm so glad you enjoyed the tomato crostata! I love your idea of stuffing the mini-squash. They are so cute!

Erica from Apricosa :)

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