Related Posts Widget for Blogs by LinkWithin

Monday, August 11, 2008

Stuffed Scallop Squash


Despite a fairly cool summer, plants are yielding a few this year. We harvested some of my favorite summer squash - viz., Scallop Squash or Pattypan Squash as it is called.

Summer squashes have a thin skin, not too many seeds and pulp, and taste light and fresh. They barely need any cooking - just some steaming or sautéeing, or grilling or pan-roasting is enough to enjoy them.

Winter squashes, on the other hand, usually have thick skin, are slightly sweet, lots of pulp and seeds that need to be cleaned up before using.

july-25-2008 004

Procedure is very simple: scoop out the innards of the scallop squash to make room for stuffing. The stuffing is made of creamy arboreo rice, with scooped out innards of the scallop squash, some onions and spices. Dunk the squash in boiling salted water for a few minutes to get it soft. Stuff with the stuffing and bake in the oven. Top with cheese and cranberries and walnuts/pine nuts.

stuffed scallop squashIngredients
3 or 4 medium scallop squash
1 cup arboreo rice or jasmine rice or any starchy rice
1 Tbsp curry powder
dried cranberries, toasted pine nuts and walnuts
salt to taste
1 Tbsp canola oil or olive oil
2-3 Tbsp evaporated milk
½ cup finely chopped onions
2-3 cloves of garlic, finely minced
scooped out innards of scallop squash
water or vegetable/chicken stock
grated colby jack or mozarella or any favorite cheese


  1. clean the squash, save the innards for the stuffing
  2. immerse the cleaned squash in boiling salted water for about 8 minutes, till cooked a bit, but still firm; remove and pat dry
  3. stuffing: sauté onions and garlic; add the rice, spices and squash pulp, sauté
  4. add 3 cups of water/stock, cover and cook the rice till done; stir in the evaporated milk, dried cranberries and toasted pine nuts; set aside to cool a bit before stuffing the squash
  5. heat the oven to 375°F
  6. brush the outsides of the scallop squash with olive oil, stuff the squash and bake for about 25-30 minutes
  7. add some freshly grated cheese, top with pine nuts and dried cranberries


Labels: , ,


  • At 2:15 AM, Blogger Nags said…

    that's such a lovely yellow. have never seen this variety of squash before!

  • At 10:51 AM, Blogger Kitchen Flavours said…

    New variety of squash for me. Looks gr8. U have a nice blog. First time here.

  • At 7:06 PM, Blogger Kodi's Mom said…

    cool! i picked one up at the farmer's mkt and didn't know what to do w. it. someone left me a comment pointing to this post and what do I see, you actually grow it!

  • At 7:48 PM, Anonymous Anonymous said…

    Made the stuffed squash today and I loved it! Thanks!


Post a Comment

Links to this post:

Create a Link

<< Home

Newer›  ‹Older