Intrigued by the title? These little guys were a big hit at Sunday Night Dinner. Jess commented in a recent post that you can fill these round squash with just about anything and they are delicious, and that they are. The idea for these is from a Food Network Magazine. It was actually a recipe for stuffed tomoatoes, but I figured, why not? So I altered it to my liking and to my share box and here it the final result.
Ooey Gooey Polenta with Ricotta and Parmesan cheeses with a crispy melted top. Here goes…
I used both of my stuffing squashes with this one, cute little guys aren’t they?
Give them a slice right across the top, exposing a wide surface for stuffing.
Scoop out the flesh from the center of the squash…save it for a smoothie! Then place them on a lined baking pan. I actually baked them upside down so they steamed in the center. Place them in a 350 degree oven for 20 minutes. This gives you time to prepare the filling.
I used a Bob’s Red Mill here, gluten free so my son can eat it too!
Cook 1/2 a cup of polenta according to the directions but add in a clove or two of the fresh garlic from the share to help flavor the polenta. When it is finished, remove it from the stovetop and let it cool for a few minutes.
Mix together in a medium sized bowl, a heaping cup of ricotta cheese, two Springdell eggs, a pinch of salt and pepper, and 1/3 cup of parmesean cheese. When the polenta is cool enough combine it into the cheese mixture.
It’s time to stuff! Fill the cavity of the squash with the mixture. I had some left over filling that I saved in the fridge for squash boats at lunchtime this week.
Pop them back into the 350 degree oven for an additional 20 minutes. After your cook time is complete, switch to a broiler to brown them and get a crust going.
There you have it! Yum.