How many times have you left for a few days, only to return to your garden and find a huge ass yellow squash? This happens to me all the time. I got to talking to an old timer friend of mine and he was telling me how his mamma used to put some “red sauce” and cheese in them, then cook them, and they were delicious. He promised me that I would love it. So when I found this big boy in the garden I thought to myself, “lets give her a try.”
So the first thing I need to do is make the Silver Fox Meat Sauce. This is my go too meat red sauce. If you haven’t made it before off this blog, hit this link and make it. It will change your Italian life.
The next thing I need to do is recruit a garlic and onion chopper.
There is something about cooking with my girls that I just love. I really enjoy every second in the kitchen with each of them. This is my youngest Mady, and she does not enjoy her eyes crying when she chops garlic.
Pre-heat oven 350 degrees.
The first step of this process is to hollow out the squash, but leave about an inch at the bottom and 1/2 inch of core on the inside. Here is a little trick, when you lay the squash down after you core it out. If it flips over, because it is unbalanced, take your knife and shave the bottom flat so it rest evenly in the bottom of the cooking dish.
I fill the “squash boat” with red sauce, I even made a few meat balls for this one and stuffed them into, then covered with a good mozzarella cheese.
It is really quite simple. Once the Squashed is stuffed with sauce, and covered in cheese. Put in oven and cook at 350 for about 40 minutes.
My wife thinks this is better than lasagna with pasta, I personally believe that is blasphemy because I am Italian and pasta runs in my blood. However, pride and blood aside this is pretty darn good and a great way to eat those over sized squash and feed a family.
The meatballs in this dish really made it pop. However, if you don’t have time do not worry about it. I have had it both ways and its great anyway you try it. I actually make sure to grow a couple extra large squash for this occasion.
The Hunting Chef