Stuffed summer squash and bruschetta
The last of the summer squash
I came across these adorable little summer squash a a farm shop in East-Sussex. I stuffed them and served them with a nice and smooth tomato sauce. This is great as a starter or a main if you serve it with some pasta or bread. If you have some leftover stuffing, it's delicious to spread over bread, top with mozzarella and pop it in the oven!
4 summer squash
1 clove of garlic
1 small tomato
1 teaspoon of Ricotta
about 100 g minced beef/pork
Freshly grated parmesan cheese
Seasalt and pepper to season
Tip: you can leave out the meat and substitute with Seitan for a vegetarian version.
Preheat your oven at 180°
Take of the tops of the squash and keep them aside for decoration
Scoop out the flesh and cut finely with the garlic.
Put some olive oil into a heated pan (I always use cast iron) and add the squash and garlic.
Let the squash color a bit, season with pepper and salt and add the tomato.
Add the vegetables to the meat with some grated parmesan and mix together.
Finally add the Ricotta and stir so it is divided evenly.
Scoop the mixture into the squash, grate over some parmesan and finish of with the Mozzarella.
Now the stuffed summer squash are ready to go into the oven for about 45 minutes.
If you are doing the bruschetta, stale bread works best. The Italians use this dish to use the leftover stale bread in their pantry.
Just spread the leftover stuffing on the bread, finish of with some Mozzarella and put into the oven until the cheese has melted.
If you are serving the squash with a tomato sauce you could first top with some of that and then spread over the stuffing, lovely.