Stuffed Globe Squash Recipe
By Published: July 30, 2012
- Yield: 2 Servings
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 1 hr 30 mins
Ingredients
- 1 Globe squash washed and halved
- 1/3 cup yellow onion chopped
- 1 ounce gouda cubed, tiny...like 1/4 inch max
- 2 cloves garlic sliced
- 1 tsp crushed red pepper or as you like it
- 1 tbsp jalapeno pepper chopped fine
- 2 tbsp italianette pepper you know...if you just have it hanging about...
- 3/4 cup bread cubed-ish
- 1 tbsp butter
- to taste salt, fresh ground pepper
Instructions
- Preheat oven to 350 and oil a baking dish.
- Scoop out the squash flesh and remove seeds if it seems seedy, then chop it.
- Heat butter in a skillet until foamy. Add the onion, carrot, garlic, peppers and crushed red. Saute until they start to soften and then add the squash to the skillet. Cook for about 2 minutes and add the bread. Mix and sautee until the bread absorbs the butter and liquid and heats through. Turn off the heat and stir in the cheese.
- Spoon as much of the skillet mixture into each half squash as you can, pressing it in. Place them in the baking dish, mounding any remaining stuffing on top or or around the squash.
- Bake for 20 to 25 minutes until browning on top. Let sit 5 minutes before serving.