Stuffed Summer Squash

Aren't these yellow round zucchinis adorable?

Last week I was at the farmers market and saw these unusual looking summer squashes.. The woman behind the farm stand told me that are actually a variety of yellow zucchini, and that she stuffs them.  Although I thought they looked like mini pumpkins, they actually were soft and fleshy, just like a regular zucchini. Feeling very orange, I clipped one of my orange zinnias, and added it to the display above. 

The little round squashes hollowed out very quickly and easily with just a large spoon, ready to steam and stuff.
                                   

 I sauteed onions, garlic, cabbage, nuts, raisins, brown rice etc. ( see ingredients below) and made a quick vegan stuffing to fill those beautiful cavities.

                                  


The squashes came out nice and plump, bursting with flavor and there was also some extra stuffing left that we ate on the side.
                                
Ingredients:
1 large onion, diced
4 cloves garlic, diced
2 cups of chopped cabbage ( red or green)
2 tomatoes, chopped
1/2 cup grated carrots
1/2 cup of green, yellow, or red peppers, chopped
1/4 cup raisins
1/2 cup raw cashews or walnuts, chopped ( optional)
1 and 1/2  cups cooked brown rice ( or 2 cups of cooked quinoa)
1/2 cup freshly squeezed lemon juice
1/2 cup total chopped fresh herbs ( basil, oregano, mint)
2 Tbsp olive oil
salt and pepper to taste
2 cups tomato sauce


Directions:
1. Cook 1 cup of brown rice and set aside
.
2. Place hollowed out squash and lids in steamer and steam for about 5 minutes until soft/firm ( will be baked) Remove from steamer basket, set aside and allow to cool.

3. Saute onion, garlic, cabbage, tomatoes, peppers, carrots, raisins, ( nuts)  in olive oil for about  10  minutes in a dutch oven, stirring frequently. Add lemon and fresh herbs,  rice and salt and pepper. Stir well and allow to cook for about 5 more minutes uncovered.

Place the stuffing mixture into the squash, and place the squash in a baking dish. Cover with your favorite tomato sauce and bake at a preheated oven on 375 degrees for at least 20 minutes.

I also added some of my favorite hot weather foods!

You can eat these stuffed squashes with a refreshing summer soup like Chilled Carrot Ginger Soup  topped with Greek Yogurt..  





It's supposed to hit 100 today, and nothing is as refreshing as
 my frozen Cooling Watermelon Smoothies ( non- alcoholic). 
I'll be making these today for sure!


Looking for an easy summer appetizer to use up some of your fresh basil?
 Try these simple Caprese Salad Bite Appetizers  
                              



How is the weather temperature where you are? What do you like to eat in hot weather? 
I am so glad you stopped by .  Please leave me a comment !  Scroll down to the end of the post and click on comments.


I like to share my posts on blog carnivals. I will sharing on the following


Saturday : 
Pity Party Summer Lovin Saturdays; Party Mindie Style; Shindig Saturday; Whatcha Got Weekend (WGW); Creative-ly U Link-up; Strut Your Stuff Saturday; Cookbooks and Glue Sticks  Country Mama Cooks
Sunday: Every Day Sisters Sharing Sundays; Your Recipe, My Kitchen Seasonal Sundays at The Tablescaper, I Gotta Create


Jo Lynnes Gluten Free Meal Plan