Overview:
You will need a mixing bowl, baking pan, a knife for chopping and a cutting board. A sheet of parchment for the baking pan will make clean up much easier.
Remember when cooking it is a fun way to be creative and experiment. I think about what is on hand and what blends might taste good together. Give it a go - you just never know. This is a gluten free recipe.
Ingredients:
- Zucchini & Summer squash
- a Carrot
- Tomatoes
- Radish
- garlic
- GF Oats and Oat bran
- Cream of Buckwheat
- 1 stalk of celery
- 2lbs of grass fed Miles Smith Farm Beef
- Cheese ( I have some jack and cheddar cheese from White Mountain Cheese Co) that we sell in the store
- Chevre Goat Cheese
- Grated Romano for topping
- some greens (red giant mustard, kale, or chard)
Preparation:
- To prepare squash: slice off ends and slice in half lengthwise. scoop out center. chop and add to veggie mix.
- Chopped the celery, greens, 1 or 2 tomatoes. Grated the carrot. Sauted that with a little olive oil and butter.
- Added 1 -1/2 cups of chicken broth to pan with veggies.
- added about 1 cup of oats, 1/4 oat bran and 1/4 cup of cream of buckwheat
- Some herbs were added: Little sage, thyme, basil and parsley to the pan. Add salt and pepper to taste.
- Cook this until the grain is almost done - about 5 minutes.
- add in the chopped greens. cook for about 2 minutes.
- remove from pan and cook the meat with minced garlic, saute until just under done.
- Mix back the veggie/grain mix and add chopped cheese.
- Add to prepared squash. which had been put in an oiled cassarole dish.
- fill squash generously.
- Chop more tomatoes to top stuffed squash. Dollop the top with Chevre goat cheese and sprinkle with romano.
- Bake in 350 degree oven until squash is tender.
Recipe Type:
