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By Karin Calloway
Carol's Stuffed Squash
Many years ago I took china painting, the old fashioned art of painting on porcelain objects. My instructor, Carol Craig, taught me much about painting, but even more about Southern cooking. Carol’s biscuits are the best I’ve ever had, but I can’t share the recipe because she doesn’t use one. Almost as memorable is her stuffed squash, and that’s a recipe I can share.
Her recipe began with sautéed bacon, but I like to sauté chopped prosciutto in butter instead. Vegetables, including chopped onion, green bell pepper and tomato are sautéed along with the pulp obtained when you hollow out the squash. Fresh breadcrumbs, some grated cheese and fresh herbs make this a memorable vegetable side dish. While I use yellow or summer squash in this recipe, feel free to substitute zucchini or patty pan squash instead. Serve as a side dish to fried chicken like Carol does, or alongside a grilled entrée such as chicken or pork chops.
Cut squash in half lengthwise. Carefully scoop out the pulp, chop it finely and reserve. Steam or microwave the squash halves for 3 minutes. Set aside to cool.
Melt butter in a large skillet over medium-high heat. Add prosciutto and sauté until golden, about 3 minutes. Add onion, green bell pepper and reserved chopped squash pulp. Sauté until wilted, about 3 minutes. Stir in garlic and tomato and sauté 1 minute more. Remove from heat and stir in breadcrumbs, herbs, cheese and egg. Season with salt, if desired, and several grindings of black pepper. Spoon mixture into squash shells and place on a baking sheet. Bake for 15 to 20 minutes, until breadcrumbs are golden brown.
Makes 4 servings.