Summer Squash Stuffed with Ricotta

Squash originated in the Americas and the genus Curcurbita has been cultivated for thousands of years. Summer squash, like zucchini, are fruits from the species C. pepo. Summer squash are harvested when still immature so that their rind is still tender and therefore edible. Due to their tenderness, summer squash have a shorter storage life than their winter counterparts. Summer squash are versatile vegetables, being so tender and mild, and I like cooking with them often. The ricotta filling accompanies the squash well with a subtle but rich flavor. I have served stuffed squash with gnocchi and arugula pesto or creamy polenta.

Zucchini may be used instead of summer squash.

2 medium summer squash, halved

1 medium carrot, trimmed and finely diced

1 stalk celery, trimmed and finely diced

1 small yellow onion, trimmed and finely diced

1 clove garlic, pressed or finely chopped

¼ c parsley, finely chopped

1 tbsp olive oil plus more for drizzling

1 c ricotta

¼ c breadcrumbs

1 small tomato, sliced into thin rounds

salt and pepper

1. Preheat oven 375 degrees. Using a spoon, scoop seeds and pulp from squash halves until the shells are roughly ¼ inch thick. Brush with olive oil and set aside.

2. Heat 1 tbsp olive oil in a medium skillet over medium heat. Add onion, celery and carrot and sauté until translucent, about 5 minutes, add garlic and remove from heat.

3. Combine ricotta, parsley, breadcrumbs and sautéed ingredients in a medium mixing bowl. Season to taste with salt and pepper.

4. Fill each squash half with ricotta mixture until level with rim. Place halves in a baking dish with filling sides up, lay tomato rounds on top of filled squash and drizzle with olive oil.

5. Bake squash halves until lightly browned and tender, 20-30 minutes. Remove from oven and let cool, 5-10 minutes. Serve warm or room temperature.

Makes 4 stuffed squash

Roasted Bell Peppers Stuffed with Rice Pilaf

I made a meal for a few friends over the holidays and wanted to make the same entrée with both an omnivore and vegetarian option. I happened to have many bell peppers around and decided to stuff bell peppers with a rice pilaf either with or without lamb. The bell pepper originated in Central American and is the only member of the Capsicum genus lacking capsaicin, the chemical causing heat. Bell peppers work perfectly for stuffing because they can maintain their shape after cooking and go well with mashed carrots and marinated green beans.

I used wild rice but any rice will work. Lamb is optional depending upon preference. Any variety of bell pepper will work.

For Kim, who requested a stuffed bell pepper recipe.

2 medium bell peppers, halved lengthwise

1 c cooked rice

1 clove garlic, pressed or finely chopped

¼ c parsley, finely chopped

1 medium red onion, trimmed and finely diced

1 stalk celery, trimmed and finely diced

8 button mushrooms, halved and finely sliced into quarters

¼ lb ground lamb*

1 tbsp kalamata olives, finely chopped

¼ c feta

1 tbsp olive oil plus more for rubbing peppers

1 tbsp butter

salt and pepper

*optional

1. Preheat oven to 400 degrees. Remove seeds and pith from peppers. Rub peppers with olive oil and set them aside.

2. Meanwhile, heat olive oil and butter in a medium skillet over medium heat; add onions and sauté until soft. Once onions are soft, add celery, garlic and mushrooms and continue sautéing until mushrooms are soft. Remove from heat and place sautéed ingredients in a medium mixing bowl.

3. Add rice, olives, feta, parsley and lamb (if using) to the sautéed ingredients and thoroughly combine. Stuff peppers with rice pilaf and place in a baking dish.

4. Bake peppers until soft and browned, 20-30 minutes. Remove peppers from oven and cool for about 10 minutes.

5. Serve stuffed peppers warm or room temperature.

Makes 4 stuffed peppers

Acorn Squash Stuffed with Red Quinoa

I grew up eating quinoa, thanks to my whole food roots, and although I was not always fond of it as a child, I have been able to appreciate quinoa again as an adult. Quinoa, from the Andes, is not actually a grain but instead a chenopod, closely related to beets and spinach. Red quinoa is especially nice because it maintains its color after cooking and provides a good contrast to the yellow of the squash. Greens such as mustard green soup, orange pecan kale or walnut lemon chard compliment the sweet flavor of squash.

Other varieties of similarly sized squash could be used. Most fresh herbs may be used in addition to or as a substitute. Any type of quinoa may be used in place of red quinoa.

Dedicated to the lovely Samantha Wren, who joined my sister and I in eating these squash.

1 acorn squash, halved and seeded

1 c cooked red quinoa

1 medium carrot, trimmed and finely diced

½ white onion, trimmed and finely diced

1 stalk celery, trimmed and finely diced

5 button mushrooms, halved and thinly sliced

1 tbsp thyme

1 tbsp sage, finely chopped

1 tbsp olive oil plus more for rubbing squash

salt and pepper

1. Pre-heat oven to 425 degrees. Rub squash halves with olive oil and place in oven. Bake until tender and slightly browned, 30-45 minutes. Remove squash from oven when ready, set aside and leave oven on.

2. Meanwhile, heat olive oil in a medium skillet over medium heat. Add onion, carrot and celery, sautéing until the onion is translucent. Add mushrooms and continue sautéing vegetables until mushrooms are tender. Turn heat off; add herbs and sauté off heat for another minute or until the herbs are fragrant.

3. Combine cooked red quinoa with the sautéed vegetables in a medium mixing bowl. Season to taste with salt and pepper.

4. Finally, stuff each squash half with red quinoa stuffing and place both stuffed halves in a baking dish. Return the squash to the oven and bake until the red quinoa begins to brown, 10-15 minutes. Serve warm or room temperature.

Serves 2-4