This side dish is so quick to prepare and it is deliciously filled with cheese, which is then baked in the oven for a few minutes. I love serving baby vegetables as sides because I think they have a lot more flavor.
And most, if not all, baby vegetables are fully edible. This Cheesy Stuffed Baby Squash can be eaten from the inside out or from the outside in, skin included. Kids seem to like it this way as well.
I usually cook my squashes, pumpkin and the rest of their kind in a sweetish manner, but now and then I am actually in the mood for a more savory side dish, or I already have another sweet side.
CHEESY STUFFED BABY SQUASH
Serves 4 - 6
6 - 8 Baby Squashes, scrubbed clean
1/3 cup Cheddar Cheese, grated
3 Spring Onions, chopped
1 t Parsley, chopped
Pinch of Zeal
Salt & Freshly Ground Black Pepper
1.) Pre-heat the oven to 160 deg C (325 deg F) - line a 20 x 20cm oven dish with baking paper.
2.) Meanwhile, boil the Baby Squashes 10 - 12 minutes until just tender - remove and let cool a fe minutes.
3.) Cut off the tops of the Squashes and gently scoop out most of the inside, leaving a thick enough wall all round.
4.) Mix the scooped out squash with the Cheese, Spring Onions and Parsley - season to taste with the Zeal, Salt and Black Pepper.
5.) Scoop mixture back into the hollowed out squashes - top with the cut off pieces.
6.) Place on the prepared oven dish and bake 10 minutes or until heated through and the cheese has melted.
Serve warm as a side dish.
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