When I was growing up, we would have squash quite often as a side with dinner. Of course it was fried,because well, back then that’s what most southerners did….. fried everything. That or found a way to make it into a casserole. Don’t get me wrong, I still love fried squash and I can make a good lip smacking casserole (yes, I said lip smacking), but I wanted to come up with some recipes to make this little yellow vegetable healthier. This is really just a stepping stone so to speak. There are so many other ingredients you can add to this to make it your own. You can use different herbs, or throw in a small amount of bacon….I know I know it’s hard to consume bacon in just small amounts, but it can be done.
Here is my recipe, but I’m sure I will be tweaking this each time I make it.
Here’s what you’ll need:
* 1 TBS olive oil
*1/2 small onion diced (if using more than 1 squash use the whole onion)
*2 garlic cloves, minced
*1/2 tsp Thyme or more to taste
salt and pepper to taste
panko bread crumbs
grated parmesan cheese
Preheat oven to 375°Cut squash in half lengthwise and cut off the bottom tips.. Scoop out the inside pulp leaving a 1/4 inch shell.
I found using a small mellon baller made this easier.
Reserve pulp and set aside. In a large skillet over medium heat add oil.
Throw in the onions and garlic. saute until onions start to become tender. Next add the pulp of the squash and heat until it turns soft, breaking up the larger pieces. Stir in salt, pepper and thyme to taste.
Spray a baking sheet with non stick spray. Arrange squash onto baking sheet.
Spoon squash mixture into shells.
Sprinkle panko crumbs on top of squash mixture.
Then rain on the cheese.
Bake for about 20 minutes or until squash shells are tender.