I have seen many variations of stuffed squash and zucchini popping up around the blog world so I thought I would share my version as well. This is one of my favorite summertime recipes and often make it as a side dish or even as an entree served with a salad. One of the best things about it is that you change easily change the quantity based on the number of squash you have or the number of servings you need to make.
For my stuffing, I start by sweating diced onions, carrots and mushrooms in a little bit of olive oil and butter. Then I toss the vegetables into dried stuffing mix, then add heated chicken or vegetable broth in very small increments until it just comes together without becoming soggy. My favorite stuffing mix is Pepperidge Farms herb stuffing, but I think this would also be nice with a whole grain such as bulgur or quinoa as well. Panko, however, does not work as the pieces are small and become soggy very quickly with the addition of the broth.
To prepare the squash, I cut off the stem end, slice in half, and remove the seeds with a spoon or melon baller. Then, I parboil them for approximately three minutes. I think this is the most important step to ensure the squash and stuffing are both finished baking at the same time without overcooking. Just drain the squash well before stuffing, and use a paper towel to soak up the water if necessary.
Before stuffing, salt and pepper the inside of the squash. This is another important step and guarantees that you have a well-seasoned dish. Sometimes I add pepper to the stuffing, but rarely salt – I don’t think it needs it since it has broth. Finally, stuff the squash and place in a baking dish. Then bake at 375 until the stuffing is heated through and golden brown and crispy on top.