Blue Cheese-Stuffed Summer Squash

I got a most wonderful book last year called From Garden to Plate from Better Homes and Gardens books. It provides thorough descriptions of various vegetables, herbs, and fruits across the harvest seasons. Each section discusses best varieties for the home garden, how to grow and care for the plants, what to look for at harvest, and some recipes.

This squash recipe has become one of my go-to favorites. It is very versatile.

4 medium summer squash or zucchini
4 oz Neufchatel (lite cream cheese), softened
1/2 c shredded carrot
1/3 c crumbled blue cheese
1/3 c thinly sliced green onions
1/3 c fine dry bread crumbs (I use panko)
1/4 c fat-free or light sour cream
1/8 tsp fresh ground black pepper
2 Tbls chopped walnuts

Preheat oven to 400. Spray baking dish with nonstick spray or spread a thin coating of oil.

Halve the squashes lengthwise and scoop out seeds. (I use a melon baller, but you can use a spoon if you don't have a melon baller.) Leave a shell about 1/4 inch thick. Place squash halves, cut side down, in baking dish and bake, uncovered, about 10 minutes. Remove from oven and turn the squash halves over.

Meanwhile, for filling, stir together cream cheese, carrot, blue cheese, green onions, 1/4 bread crumbs, sour cream, and pepper. (Mixture will be stiff.)

Spoon filling evenly into squash halves. Top with walnuts and remaining breadcrumbs. Bake, uncovered, 10 minutes or until squashes are tender and filling is heated through. Makes 8 servings.

You can substitute different cheeses or nuts, add in other or more veggies, stir in some fresh herbs, mix in a little bacon, etc.

I think I am reluctant to carve the squashes to a one-quarter inch thickness and lose that much flesh, so I find they do take a little longer to bake--up to an additional 10 minutes depending on how soft you like them.

I have not tried to make this on the grill, but it probably would work. I would give the empty squash halves more of a head start before stuffing, I think. And probably put them in a basket once stuffed. Just in case!

This is a quick and easy (and healthy!) summer meal for me. I usually make a half recipe. The leftovers reheat just fine for lunch in the next few days. It could be a nice side dish for company, too!

Mulch 2012

Amazing what a difference mulch can make. The guys edged the beds before adding the mulch, making for a more finished look. I should have had this done a month ago!



 



Before I had the mulch brought in, I spent a few weeks killing and pulling weeds in each of these beds, so I think I did my share of the heavy lifting! But, that was enough. I am happy to keep my favorite Springdale small business busy during this summer's drought period with a special project.

Elsewhere in the yard...

This is the first time I can remember seeing nuts form on my hazelnut plants. I picked up what I think were a few hazelnuts last year, but did not pick any from the bushes.


 
Finally settled on a location for my witch hazel tree (no relation to the hazelnut bushes!). This is where I lost my beautiful cotoneaster last year. I have given the witch hazel as much protection as I could to help it get settled, with a wire cage and rubber mulch tree ring. Hoping it makes friends with the barberries.

Zinnias are in bloom in the hummingbird garden!

Roasted Potatoes Plus

Roasted Potatoes Plus

I've been making this for several years. A friend showed me how to make something similar, and it lends itself to endless variations based on your taste and what you have on hand. The original used a tablespoon or so of tomato paste. I've used ketchup for convenience.

This time, I used some things from the CSA--the garlic and potatoes, along with rosemary from my garden, and onions and carrots from the grocery store. You can also include green beans, asparagus, or other fairly firm veggies. Amounts of all vegetables can be varied to your liking. I like rosemary, but it is not necessary. Leave it out if you don't like it. You can add a different herb towards the end of cooking time, or none at all, it is totally optional.

The roasting gives everything a carmelized and nutty flavor. The garlic becomes sweet, soft, and spreadable. Leftovers keep and reheat well. I have even added cooked chicken to make a one dish meal.



In this pan:

• Yukon Gold potatoes, cut into chunks
• small baby carrots or regular carrots cut into bite-size pieces
• yellow onion, cut into eighths
• 1 head garlic, separated into cloves, cloves peeled
• olive oil
• ketchup
• balsamic vinegar
• salt and pepper
• fresh rosemary sprigs to taste

Add prepared veggies to the 9x13 roasting pan. Add a healthy splash of olive oil and stir to coat everything. Next, a good squirt of ketchup and a drizzle of balsamic vinegar. Sprinkle with kosher salt and fresh ground pepper. Stir again. Roast uncovered at 425F. Stir after 30 minutes and add rosemary sprigs. Roast another 20-30 minutes, or until vegetables are desired tenderness.

Enjoy!