Stuffed Squash

One of my favorite things about summer is all of our fresh veggies.  This year has been a flop in our garden due to the deer's hungry appetite and lack of watering because we are not there, but Murray and his dad did plant a big garden at the farm so we do have some fresh veggies of our own this summer.  I realized I have not shared a recipe in a while.  We had this squash a couple of nights ago (and tonight) and it is just too good not to share!  And pretty simple.  All you need is:

1 tbsp butter

2 tbsp olive oil

1 onion, chopped

squash

bread crumbs 

parmesan cheese

Preheat oven to 425.

Melt butter in pan with olive oil (these measurements are just guesses.  I probably used more butter, why not! You want the pan nice and coated).  

Caramelize the onions (don't forget to salt and pepper onions).  The key to caramelizing onions is low and slow.  

Cut squash in half lengthwise.  Scoop out seeds.  Salt and pepper squash.  

Because this squash was from the farm it was little big and tough because we do not get there to pick it as often as we should.  So, to get it a little bit more tender, I cooked the squash on top of the stove for about 5 minutes in the same pan with the onions.  This is not necessary, but it does get some of that good butter on the squash!

When the onions are caramelized, add about 1/2 cup of bread crumbs.  (Again, this is not exact, you just want the bread crumbs to soak up all the butter and olive oil.  You could start with 1/4 cup and then add more if needed.)

Fill squash with bread crumb mixture.  

Top with parmesan.  

Bake for about 10 to 15 minutes.  The squash will start to look very tender.  

Delicious!  Murray's favorite part about this dish is that you can cook it all one pan.  He is always amazed at how many dishes I can dirty cooking one meal.  This dish took three, the cutting board, the knife and the pan!