Victory Garden Cookbook Recipe: Yellow Squash Stuffed with Corn and Cheese2:16 PM
We oopsed this year and planted, not one (or two or three), but about 8 yellow squash plants. I love summer squash, but we are having a hard time finding delicious purpose for all the harvest. I got out my Victory Garden Cookbook, circa 1980's, and remade this yummy recipe, featuring ricotta cheese and corn!
To feed four people, you'll need:
- 4 narrow 6-7 inch long yellow squash
- 2 cups corn (canned or frozen)
- 1 1/2 cups ricotta cheese
- salt and pepper to taste
- grated cheddar cheese to top
Start by "blanching" the squash. You'll cut the ends off, wash, and place in a pot of boiling salted water for 5 minutes. Take the squash out, put in a strainer, and run cool water over it until cool enough to handle. Then, place on a drying mat or tea towels until not dripping wet.
Now, you can scoop out the seeds with a spoon, creating a well for your stuffing. Set the squash upside down (scooped side down) on a drying mat or towel while preparing the stuffing.
Mix the ricotta, salt/pepper, and corn in a blender just until mixed.
Put the squash in a slightly greased baking dish (I use a couple teaspoons olive oil) and fill to overflowing with the stuffing. Bake, covered with foil, in a 400 degree oven for 15 minutes. Uncover and bake for an additional 15 minutes. Sprinkle with cheddar cheese to your liking and bake an additional 5 minutes, or until the squash is fork tender.