This recipe for Mushroom Stuffed Summer Squash is the perfect solution for all that summer squash you have in your garden or that’s available in the grocery store. I didn’t grow squash this year, but I’m telling you, when I do, I am always looking for recipes to use the abundance I have. There’s different varieties of summer squash and this recipe would work with any of them. Here’s a link with the different varieties: https://www.gardeningknowhow.com/edible/vegetables/squash/different-summer-squashes-to-grow.htm
The other day I was trying to figure out what I was going to do with some squash a friend had given us. I remembered my stuffed mushrooms recipe and decided that filling tweaked a little would be the perfect stuffing for this squash and I was right! If you later want to try the stuffed mushrooms, here’s that link: https://the2spoons.com/youll-love-these-stuffed-mushrooms/
Wonderful Mushroom Stuffed Summer Squash
I actually served this the other day with my . I thought it’d make a nice side dish for my Sunday Pot Roast, but this would be a great side dish for almost any meal or even the main course!! With the mushrooms it would be a hearty meal on its own! Here’s the Sunday Pot Roast recipe if you don’t already have: https://the2spoons.com/the-best-instant-pot-sunday-pot-roast/.
Hope you try this!! Remember, it makes a great no meat meal! It shines and does not have to be a side dish!
Ingredients
Method
- Preheat oven to 425 degrees.Par boil the squash in boiling water a couple of minutes. Remove from the water, drain and when cool enough to handle, cut in half and scrape the inside of the squash into a bowl. Including the stems, thinly slice or chop the mushrooms. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the green onions and cook until wilted, about one minute. Stir in the red peppers and chopped or sliced mushrooms and cook, stirring until tender and they begin to slightly brown and carmalize. Remove and cool, then add to the scraper put squash and combine.
- Toss the bread crumbs and grated cheese, 2 tablespoons of the parsley, add to the sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each squash that has been halved with the filling. Using 2 tablespoons of the butter, grease a 12 X 18 inch low sided baking pan. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like drizzle the top of the squash with olive oil. Bake until the squash are cooked through and the bread crumbs are golden brown, about 10-15 minutes. Serve on a warmed platter. Pour the pan juices into a small pan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the squash.
