On Squashes and Stuffing

When I was in Seattle recently visiting my sister, we took a break from all the amazing restaurants out there and cooked dinner at her house one night. She receives locally grown veggies once a week from a veggie box and blogs about it! Check it out at: http://ilovetoveg.wordpress.com/

She had some veggies left over that needed to be used up, and after tossing around several ideas, we came up with Pattypan squash stuffed with wild rice and some of the other veggies in the fridge. I debated adding cheese and decided against it, which I later regretted. To accompany the beautiful little squashes, we decided to make salmon since Seattle is the place for fish and I am trying to convert the others to being fish eaters (My sister, her boyfriend, and my boyfriend all are not fish people but were willing to try salmon my way.) My favorite thing to serve with salmon, even though it didn't really go with the stuffed squash theme, is fruit salsa. I usually use mangoes or pineapple, but we found some amazingly sweet nectarines at the market and decided to use those! Strawberries are also a nice option.

To start the squash, cut off the end with the stem to form a lid and scoop out the seeds.

Then place the squashes in a baking dish, sprinkle with olive oil, salt, and pepper. Replace the lid and bake until tender but not overly soft. (putting the lid back on helps to steam the squash which expedites the cooking process as well)

Fill with the stuffing you already made and return to the oven until everything is warm and enjoy!

For the stuffing I used steamed red rice but wild, brown, or black rice would also work. I sauteed some diced bell peppers, onions, garlic, kale, and roasted beets, all from the veggie box, and mixed in the rice. Goat cheese or feta or parmesan would be a good addition to the filling as well.

My favorite way to cook salmon is to cut it into medallions and pan sear it with a sprinkle of salt, pepper, cayenne, and a tiny bit of cinnamon-sounds odd, but goes really nicely with the fruit salsa. When you buy salmon from a fish counter at a grocery store, sometimes you can convince them to skin the fish for you. Otherwise, at home you can use a sharp, thin knife to slice the meat off the skin. Season each piece of fish and sear the fish in a hot pan in a bit of olive oil until a nice crust has formed on each side.

This fruit salsa recipe can be used in many different ways-on fish tacos, with grilled chicken, or even with just chips.

We used nectarines, some red onion, diced bell pepper, a little fresh spicy pepper, and the juice of a lemon or lime. If you can make the salsa a little while ahead of time, the fruit juices a little bit and makes it hold together a little better and also allows the flavors to meld a bit.

Serve the salsa over the salmon and enjoy!

We enjoyed a fresh tomato and baby lettuce salad with just a little salt, pepper, oil, and vinegar along with our delicious meal. Even the non-fish eaters enjoyed the meal, so it was a hit!

Another stuffed squash option is using delicata (?) squash.

Peel the squash, scoop out the seeds, and roast in the oven until tender. Stuff the squash with sauteed onions, garlic, poblano peppers, and corn mixed with goat cheese, bread crumbs, and herbs. Top with a few bread crumbs, and bake until everything is warm! Serve topped with a roasted red pepper or tomato sauce. You could also put the squash and sauce on some spaghetti tossed with olive oil, parmesan cheese, and fresh herbs. There are endless possibilities for stuffed squash. Try whatever is in season and Chop On!