Stuffed Squash Recipe
Recipe taken from Edible Dallas & Fort Worth
STUFFED ONE-BALL & EIGHT-BALL SQUASH
photo by Cris Baadsgaard
Lemley Produce and Plants
The one ball? It’s yellow. The eight ball? It’s green. These squash balls are the spherical hybrids of their elongated counterparts. Though the eight ball shares the same dark, speckled green skin as regular zucchini, it’s sweeter and more tender. Bake them, hollow them out, then stuff with whatever you wish. Here are a few suggestions from one of the Dallas Farmers Market’s most revered vendors, Mr. J.T. Lemley Jr. Give his recipes a try or devise your own and post it on our Facebook page.
Prepare the Squash
Preheat the oven to 350˚. Cut off the top of the stem end and put the squash balls, cut side down, in pan with ½ inch of water. Cover with foil and cook for 15 minutes or until tender. When they are cool enough to handle, scoop out the insides with a spoon. Reserve the middle for use in the recipes.
4 medium One-Ball or Eight-Ball Squash (as prepared above)
½ pound ground beef
¼ cup onion, chopped
¼ cup bell peppers, chopped (or 1 teaspoon of chopped jalapeño)
1 cup tomatoes, chopped
Salt and pepper to taste
½ cup grated cheddar cheese (¼ cup for filling, ¼ cup for topping)
Preheat the oven to 350°. Brown the hamburger, onion and peppers. Add the tomatoes and salt and pepper. If mixture needs more flavor, add 1 tablespoon of chili powder and ½ teaspoon of ground cumin to amp up the taco taste. Chop the reserved squash and add to the hamburger mixture with ¼ cup of grated cheese. Fill prepared squash ball with the mixture and top with remainder of grated cheese. Bake until the cheese is melted, about ten minutes.
5 medium One-Ball or Eight-Ball Squash (as prepared above)
½ cup onion, chopped
2 teaspoons olive oil
1 cup fresh corn kernels
1-2 teaspoons green chilies, chopped (depending on desired heat)
1 tomato, chopped
½ teaspoon coriander (optional)
Dash of cinnamon
1 tablespoon cilantro, chopped
½ cup grated Monterey Jack Cheese
Preheat the oven to 350°. Sauté onion in olive oil. Add corn, green chilies, tomato, the reserved squash, coriander (if desired) and a dash of cinnamon. Cook until most of the liquid is absorbed, then add the cilantro. Fill prepared squash ball with cooked vegetable mixture and top with grated cheese. Bake until cheese is melted, about ten minutes.