Monday, June 29, 2015

Orbs & Pulses (Meatless Monday)

Only the stem ends of this lentil stuffed summer squash are inedible. These petite round squash were perfect for stuffing.  Local farmers now offer a variety of summer squash, as in the winter when the varieties are many.  I knew this size would be the perfect portion for our dinner entrees.

Because summer squash has a thin edible skin and soft seeds, it does not take long to cook.  I sauteed the pulp, then stuffed and baked the finished product.  The squash pulp has a high water content, thus I drained the pulp after sauteing and before combining with the lentils.  

Lentils Stuffed Summer Squash

(Serves 2)

Cook lentils in double the amount of water until soft, about 20 minutes.
1/3 cup lentils

Cut off top of squash,  Level bottom.
Scoop out pulp and seeds.  I used an ice cream scoop.
Dice pulp. 
2 petite summer squash

Saute diced squash, garlic and shallots in olive oil on stove top.  Stir frequently and saute for about 10 minutes.  Drain in collander.
Squash pulp, diced
1 clove garlic, minced
2 tablespoon shallots, diced
1 teaspoon olive oil

Mix lentils, sauteed squash, pecan meal and cheese.
2 tablespoon pecan meal (I ground pecan halves in a spice mill)
2 tablespoon shredded mozzarella
Stuff squash shells with lentil-squash mixture.

Garnish top of stuffed squash with crumbled Gorgonzola.
2 tablespoon crumbled Gorgonzola

Place in baking dish sprayed with Pam.
Bake at 350 F. for 15 minutes.

Our meal is served with a fresh garden salad and strawberries.

Zucchini squash, halved lengthwise, also works great in this recipe.  I cut the squash through the softened skin and eat every bit!

Summer squash is very perishable.  Refrigerate in plastic bags for no more than five days.

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