Before you get sick of it, remember that squash is a very versatile food – stir fry, pasta toppers, zucchini chocolate chip bread, stuffed squash boats, grilled, roasted, steamed with butter – so many options!
At Everett Family Farm, we like to grow interesting and heirloom varieties of squash. Cousa squash is a Lebanese zucchini that is traditionally stuffed with meat and grains. Costata Romanesco is an Italian variety that some describe as tasting “nutty”. This year, we’re growing a round squash called Eight Ball, which is perfect for stuffing. And of course, we grow patty pans, which are great roasted whole or grilled.
In case you are feeling overwhelmed bor bored by squash, here are some recipe ideas:
Summer Squash 3 ways
1. Zucchini Noodles
Not just a pasta topper, you can actually make squash into noodles!
With a vegetable peeler, peel long strips of zucchini lengthwise (traditional green, golden, or Costata Romanesco Italian squash all work well.)
Saute garlic and olive oil. Toss in any other veggies you want to add, like mushrooms, asparagus hearts, or broccoli. Add your squash “noodles” and saute for 5 minutes. Add pesto if you like, and top with parmesan cheese.
2. Squash Lasagna
Pick your favorite lasagna recipe, but instead of lasagna noodles, use summer squash sliced lengthwise, 1/4 inch thick. Sprinkle each squash layer with a bit of flour to soak up some liquid. Layer squash, sause, cheese, and other veggies. Bake for 35 minutes or longer at 375 – watch for bubbling sauce and golden brown cheese.
3. Stuffed Squash
“Eight Ball” round squash and oblong, light green, “Magda” cousa type squash both work well stuffed. You can go in many directions with stuffed squash – meat, vegetarian, Mediterranean, Mexican…
Start by cutting the squash in half and hollowing it out into a boat. (Feed the squash meat to chickens, compost it, or save it for another dish such as pasta sauce.)
We like making large Israeli pearl cous cous and setting it aside. Saute onions, kalamata olives, tomatoes (canned or fresh in season), parsley, mushrooms, salt and pepper to taste. Toss in the cooked cous cous and feta cheese. Fill the squash boats and top with more feta and parmesan. Sit them in a baking dish and add a splash of water in the bottom of the dish.
Bake at 350 covered with foil for 30 minutes, and an additional 15 minutes uncovered.
Serve with salad or sauted greens.