From Our Farm to Your Table

Stuffed Summer Squash

Sat, 2014-12-06 18:11 -- tmdowney


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.


  • 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) 
  1. To prepare squash: slice off ends and slice in half lengthwise. scoop out center. chop and add to veggie mix.
  2. Chopped the celery, greens, 1 or 2 tomatoes.  Grated the carrot. Sauted that with a little olive oil and butter.
  3. Added 1 -1/2 cups of chicken broth to pan with veggies.
  4. added about 1 cup of oats, 1/4 oat bran and 1/4 cup of cream of buckwheat
  5. Some herbs were added: Little sage, thyme, basil and parsley to the pan. Add salt and pepper to taste.
  6. Cook this until the grain is almost done - about 5 minutes.
  7. add in the chopped greens. cook for about 2 minutes.
  8. remove from pan and cook the meat with minced garlic, saute until just under done.
  9. Mix back the veggie/grain mix and add chopped cheese.
  10. Add to prepared squash. which had been put in an oiled cassarole dish.
  11. fill squash generously.
  12. Chop more tomatoes to top stuffed squash.  Dollop the top with Chevre goat cheese and sprinkle with romano.
  13. Bake in 350 degree oven until squash is tender.
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