Last weekend when I was at the farmer’s market near Fort Greene, I saw these cute little squash for the first time. I immediately thought “they must be stuffed.”
Look at the little babies, lining up to be stuffed.
I took a very sharp, small knife and sliced off the top of each of them. Now would be the perfect time to use a melon baller if you have one, but I don’t, so I used a spoon. I then massaged the inside with olive oil and lightly salted it.
Next, I lightly sauteed some broccoli, corn, carrots and fresh green beans. Literally anything could go inside of these – I just had a lot of produce to get rid of 🙂
In a 400 degree oven, I roasted the stuffed squash for around 25 minutes, checking them fairly often with a fork to see how soft they were becoming. When a fork easily slides in, they’re done. Enjoy! I poured a garlic butter sauce over mine and ruined the possibility of a beautiful #vegan dish, but otherwise this is completely vegetarian.