So I'm walking through the produce aisle at the store last week and I'm thinking "we need something different". Green beans, Brussels sprouts, cucumbers, tomatoes, these are all things we eat on a pretty regular basis. But I was in the mood for something new, something we'd never tried before. I spotted the yellow squash and zucchini and thought, "mmmm, maybe something w/ those". Well, I've done each steamed w/ butter, salt and pepper a thousand times, and we just had zucchini in our butter bean soup last week, so yellow squash it was. I bought 2 and decided I would turn to my trusty friend the Internet and fellow foodie bloggers to come up w/ something.
ComposeWell, it didn't take long b/c as luck would have it over at
For The Love of Cooking there was a simple, and very "new" way to prepare these 2 yellow squash that were sitting in my crisper drawer destined to be cooked, or forgotten about depending on what I found. I was already planning a pasta dish tonight, so I'm thinking what better side than an "Italian" vegetable. And w/ Alex, if I put marinara and cheese on anything, heck it could be a shoe tongue, he will think it's the greatest thing ever!
Stuffed Yellow Squash
Olive oil or cooking spray
2 yellow squash
1/2 c. marinara sauce
2 TBS Parmesan cheese, grated
2 TBS Italian seasoned Panko bread crumbs (I'm using Italian seasoned "regular" bread crumbs b/c I have them)
Salt/Pepper to taste
Preheat oven to 350. Coat a baking dish w/ a bit of olive oil or cooking spray. Cut the yellow squash in half lengthwise & slightly scoop out the filling down the center. Season squash w/ salt and pepper. Spoon the marinara down the center of each, equally. Sprinkle Parmesan on top of marinara and top w/ bread crumbs. Bake for 25 minutes or until golden brown.
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