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.

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.


Ingredients
3 or 4 medium scallop squash
stuffing:
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




Procedure

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