| We have rolly polly squash but we do not know how to cook it. Any help would be greatly appreciated. |
| Those little round zucchini-type squash are perfect for stuffing! Simply slice off the top (stem end) and scoop out the center to make a little cup. Then stuff with your favorite stuffing. You can use just about anything for the stuffing! I like a "Mexican"-type mixture of rice, corn, beans, onions, and cheese, spiced with cumin and chili powder. Cook the filling until it's just about done, then spoon into the squash. Bake the stuffed squash for about a half hour, until a knife poked into the squash indicates it is tender. You can sprinkle a little extra cheese on top and broil for a few minutes. You can also stuff with a mixture of vegetables like chopped zucchini (the stuff you scooped out of the centers), fresh tomatoes, mushrooms, onions, sweet corn, peppers, and garlic. (You might want to saute the onions, peppers, and mushrooms first.) Add fresh herbs from the garden, like basil, oregano, and sage. I'm getting hungry just thinking about this! (You can also use the zucchini like you would any other type--in stir-fries, sliced thinly in salads, sliced in sticks for dipping, and/or the infamous zucchini bread!) |
