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.
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.