Posted by https://www.eatlivetravelwrite.com/2014/10/vegetable-stuffed-baked-squash/
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Vegetable-stuffed baked squash
1 hr 20 mins
Vegetable stuffed squash - elegant and hearty enough even for non-vegetarians!
- 1/2 cup shredded cheese
- 1/2 cup Panko breadcrumbs
- 1/2 cup Hellmann's Real Mayonnaise
- 3 cups par-boiled, lightly sautéed seasonal vegetables
- salt and pepper, for seasoning
- extra breadcrumbs/ cheese for serving
- 4 individual-sized squash (with room enough for 3/4 cup of vegetable filling) or 2 larger ones (able to fit about 1 1/2 cups of vegetables in each) – for this recipe I used a Red Kuri Squash (sometimes known as a Baby Red Hubbard
- Pre-heat oven to 350˚F/ 180˚C and prepare a baking tray with parchment or silicone.
- Combine the mayonnaise, panko and cheese in a small bowl.
- Gently mix the mayonnaise into the vegetables. Set aside.
- Using a sharp knife (and caution!), cut a cap off the top of the squash and set aside.
- Using a spoon, scrape out the stringy flesh and seeds (you can roast the pumpkin seeds if you like!).
- Season the inside of the squash with salt and pepper.
- If the base of your squash is not flat, use a sharp knife to slice a small piece off to form a flat base – you don’t want your squash falling over in the oven!
- Divide the vegetable mixture amongst the squash, making sure to press the mixture in with the back of a spoon.
- Place the caps back on top of the squash and bake on the lined baking tray for about 60 minutes. The flesh of the squash should be soft enough to cut but not falling apart. Depending on the size of your squash this might take more or less time.
- If you like, remove the caps and sprinkle about 1 tablespoon each of extra cheese and breadcrumbs on top of the squash, then place under a hot broiler (grill) for a couple of minutes until the cheese is melted and the breadcrumbs golden and brown.
- You can serve the individual-sized squash as they are but if you have a larger squash, you’re going to want to cut slices of the squash. If you are doing this, you will want to let the squash cool slightly so it’s easier to handle, then be careful cutting so that the filling remains intact.