Monday, July 21, 2014
Jammin': Stuffed 8 Ball Squash
There's never a neat way to eat these things. The round ones you can't eat like a hot dog, and when you try to slice them into smaller pieces, it's easy for the stuffing to separate from the squash. That's alright, stuffed squash, I forgive younomnomnom.
Well, it's the season of squash, and a friend gave me some of his excess eight ball squash to work with.
I happened to have some Mexican chicken and black bean rice on hand, so I scooped out the innards and stuffed the squash with the rice and baked them until they were tender (about 25 minutes at 400F in my oven).
What'd I do with the innards? Chopped them up, blanched them, and ate them. I already had simmering water going for blanching some excess spinach I had (tossed with garlic and sesame oil, destined for combination with a microwave poached egg in the morning) so it wasn't extra work just for squash innards.
The stuffed squash turned out well. I'm still not entirely sold on stuffed squash as a concept, though. It seems like mostly a presentation thing to me. You end up having to cook the filling separately or it won't cook through while baking in the squash. Some recipes even have you just bake the squash by itself before stuffing with the cooked filling. This just serves to emphasize that you could really just cut up the squash and incorporate it into the filling component directly. It is a very neat presentation, though.
Like my leftovers for lunch tomorrow!
Where'd the lids go? I ate them so everything'd fit.