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!