Stop Blogging and Cook

DAILY POST JUNE 14th:  MONDAY MISCELLANY

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Butter
Reggiano OR cheddar cheese
Walnuts or pecans
Bread crumbs
Wheat germ OR flax seed (for gluten-free)
Savory
Kosher or sea salt
Black pepper

GREEN MARKET
Med yellow summer squash
Garlic
Onion
Parsley
Basil
Egg

T I M I N G

SERVES 2
PREPARATION TIME:  10 min
STEAMING TIME:  1 min
BAKING TIME: 30 min
PREHEAT OVEN: 375ºF

1. Scoop out squash center & steam shells.
2. Saute vegetables & herbs, add rest of ingredients.
3. Fill squash & bake.

C O O K  /  P R E P A R E

INGREDIENTS
2 med yellow summer squash, cut in half
1 TBSP butter
1/2 c onion, chopped
2 cloves garlic, minced
2 large sprigs fresh basil, chopped
few sprigs parsley, chopped
1/2 tsp savory
1/8 tsp kosher or sea salt
Dash fresh black pepper
1/4 c walnuts or pecans, chopped
1/4 c bread crumbs
1/4 c wheat germ OR flax seed (for gluten-free)
1/4 c Reggiano OR Parmesan cheese, grated
1 egg

COOKING/PREPARATION

1. Sauté onion in butter until lightly browned.
2. Scoop out center of squash w/melon baller or small spoon.
3. Add garlic & squash centers to onion & sauté briefly until tender.
4. Steam squash shells for 1 min.
5. Add herbs, nuts, wheat germ or flax seeds & cheese; toss.
6. Beat egg in small bowl & fold into vegetable mixture.
7. Put squash halves in glass baking dish & fill w/vegetable mixture.  Mixture will mound above edges of squash shells.
8. Bake 30 min.

S E R V E

Serve hot with a tossed salad,