4 Sweet Dumpling, Delicata, or Golden Nugget squash
1 1/2 cups diced zucchini
2 cups chopped tomatoes
3 shallots, peeled and sliced
1 clove garlic, minced
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup shredded mozzarella cheese


1. With a small sharp knife, cut two slits in top of each squash. Place squash in a microwaveable dish with 1/4 cup water; cover with plastic wrap, leaving one corner vented. Microwave on High for about 14 minutes, turning once halfway through cooking time. Squash should be tender when pierced. Let stand, covered, 5 minutes.
2. In another shallow dish, stir together zucchini, tomatoes, shallots and garlic with 2 tablespoons water. Cover loosely; microwave on High about 4 minutes or until zucchini in crisp-tender, stirring once. Drain well.
3. Slice off tops of squash; carefully scoop out seeds and discard. Scoop out pulp, leaving shells intact. Combine pulp with cooked vegetable mixture, basil, salt and pepper. Spoon mixture back into shells. Microwave about 2 minutes or until heated through, turning once. Top with cheese; microwave until cheese is melted, about 2 minutes.

Recipe Courtesy of Freida's, The Specialty Produce People.

This recipe uses small squash varieties so each squash is an individual serving for a vegetarian main course. You could also serve half a squash for a side roast chicken or pork.

Squash Provencal
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