Thursday, July 30, 2009

Squash for Squash-Haters

Stuffed squash topped with bacon is the single recipe for yellow squash that actually elicits a bit of enthusiasm from my family. Oh, they'll eat squash in all the other ways I fix it but this is a recipe they'll take seconds on . . . or thirds.

Begin by boiling your squash in salted water till fork-tender.

Remove and drain and let cool a while. Meanwhile, saute some diced onion in some sort of fat -- I used bacon grease this time; olive oil would be better for you.

When the squash are cool enough to handle, cut them in half lengthwise and scrape their little insides into the pan with the onion. Mix and saute.

Now add bread crumbs -- homemade or otherwise. I used Italian flavored breadcrumbs. A stuffing mix would work too.

My mother used to make these and one time, out of white bread, she used caraway seeded rye. That's really good too. If I had some caraway seeds, I'd add them now.

But I don't. I do have cumin seeds so I toast them in the crepe pan to bring out their flavor. I realize this is too much cumin so half goes into the stuffing and the other half into the bucket of scraps for the chickens. I wonder if they'll be pleased?

Stuff the squash halves, top with bacon, and bake at 350 till the bacon is done ( about a half an hour.)

And there's the squash -- along with turkey breast roasted with garlic and Herbes de Provence (just like Elizabeth fixed for Phillip in Signs in the Blood) and a salad of spinach, sliced cucumbers (fresh from the garden) , red onion, gorgonzola and vinaigrette.

It was good.

But wait, there's more! Pat in East Tennessee sent me some more squash recipes and here they are:

These recipes are from the book "Too Many Tomatoes .......". It's a book I got about 35 years ago and is very handy.
3 cups grated zucchini
1 cup oil
1 1/2 cups sugar
3 eggs, beaten
1 teaspoon vanilla
Combine the above ingredients.
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon ginger
(I also add 1/4 teaspoon cloves)
Stir to blend.
1 cup chopped nuts
1 cup raisins or craisins
Add and beat 4 minutes - put in a greased bundt or tube pan and bake for 1 hour at 350.
This freezes very well.

1 cup grated zucchini
1 teaspoon soda
1 cup sugar
1/2 cup shortening or butter
1 egg beaten
Mix together.
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
Stir to blend.
1 cup chopped nuts
1 cup raisins
Stir in and then drop by teaspoonfuls on a greased cookie sheet and bake 12 to 15 minutes at 375.
Yes, these are similar to zucchini bread. A moist, spicy cookie that also freezes well.


1 large onion, diced
1/4 pound mushrooms, sliced
2 Tablespoons olive oil
Using a large pot, sauté until soft.
1 # ground chuck
Add and cook until crumbly.
1 1/2 teaspoons paprika
1/4 cup minced green pepper
2 Tablespoons fresh minced parsley
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced fresh basil
2 cups diced tomatoes
Add, cover and simmer 15 minutes
6 zucchini, sliced diagonally
Add to pot, stir well, cover and simmer 20 minutes or until tender.
Grated Parmesan cheese
Serve in bowls, sprinkle with cheese. I usually have crusty rolls to go with this ... good for dipping in the juices.
I know this recipe sounds a little weird, but it is VERY tasty!

and this:

Here's a yellow squash recipe that I have made for years and is always a hit with everyone, except for Mike! HA! It's easy to make and freezes well, so I make it often when the squash are in and then freeze it in serving sizes for Bob and I when the snow flies!

4 cups squash, chopped
1 or 2 medium onions, chopped
Cook together until tender.
1 cup grated cheddar cheese
2 eggs, beaten
1/2 teaspoon salt
1 - 13 ounce can evaporated milk
1 can cream of chicken/mushroom soup ... yes there is such a soup but
it is not always easy to find.
Mix together well.
1 - 8 ounce bag Pepperidge Farm stuffing. (You can use either the
Herb or the Cornbread, but we prefer the Herb.)
1/2 cup butter, melted.
Mix everything together and put in a large greased casserole. Bake for 40 minutes at 375.

and finally -- a link to a recipe for Pineapple/Zucchini Sheet Cake
-- yet another way to sneak a little squash into your family's diet!

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Pat in east TN said...

Your stuffed squash sounds and looks yummy ... it's on the menu for sometime over the week end.

Victoria said...

Vicki, that squash recipe for squash haters (that would be my husband) sounds delicious! He loves bacon, so maybe I can get him to eat this.

KarenB said...

Hmmm, I'm not sure you will be able to convert me to a squash lover, at least not enough to get me to cook it, beyond zucchini bread. However, I did want to tell you that I made the corn pancakes with the addition of a mild roasted chile pepper, a bunch of cilantro and some scallion. Served with salsa and sour cream - yum!

Vicki Lane said...

I believe you'll like it, Pat. And thanks for sharing all your recipes!

Victoria and Karen -- I have to say that if someone doesn't like squash, they're probably not missing much nutritionwise.

But as a gardener I love 'em -- so easy to grow. And I went from not liking squash as a child (except for these stuffed babies) to really loving it in all its manifestations -- lightly steamed with a little salt and butter is a favorite for me (though not my family.

I made a gorgeous stir fry tonight to go with some barbecued pork ribs. The stir fry included red cabbage and red onion, green pepper, snow peas, and green onion, chopped garlic, and chunked up yellow squash. Cooked the whole thing briefly -- the squash was NOT gooshy -- splashed on a tad of soy sauce and it was really good! Oh yes, there was some roasted sweet potato on the side for a little more color.

And Karen -- your version of the corn cakes sounds most excellent!

Eleanor said...

I would eat any of those veggie dishes without a problem. They look delicious. I have just finished reading your Community Quilt book and loved getting a glimpse into your friendship circle and all the events that were celebrated by the quilts.

Merisi said...

Mmmmmmh, yummy! :-)

I am a squash lover and
can't wait to get to the farmer's market tomorrow morning to buy some fresh plucked shiny zucchini or patty pans!

I answered your comment regarding cameras. Looking at your pictures, I would strongly suggest to think about getting a digital SLR camera. An ELR gives you more artistic freedom. You are ready for the next stage! ;-)

Vicki Lane said...

Eleanor -- so glad you enjoyed the quilt book. It, as well as the quilts, was a true labor of love.

Merisi -- thanks for the suggestion. I'll look into it!