This time of year you can find so many different types of squash. I think that these globe squash are so adorable. They look like little pumpkins. I love stuffing them with veggies. I can make a whole meal out of it with some crusty bread.
Stuffed Globe Squash
6 (about 3 lbs.) Globe Squash
½ Cup Olive Oil, plus more to coat the pan
3 Garlic Cloves
⅛ tsp. Red Pepper Flakes
1 Small Eggplant (14 oz), diced
1 Red Pepper, seeded and chopped
1 Cup Passata
1 ¼ tsp. Salt
½ tsp. Pepper
½ cup Italian Style BRead Crumbs
¾ cups Grated Pecorino Romano
10 Basil Leaves, chopped
Method
Preheat the oven to 400 degrees.
Cut off the tops of the squash and scoop out the insides using a spoon leaving a little of the flesh so the squash will stay intact when baking. Reserve the insides of 3 of the squash for another use. The rest chop well. You will use this for the stuffing. Put the tops of the squash to the side.
Drizzle the squash with Olive Oil and a sprinkle of salt and peppers. Put each squash in an oven safe pan, coated in olive oil and bake for 25 minutes.
In the meantime, cook the veggies.
Heat garlic in a frying pan with ½ cup of olive oil and red pepper flakes. Do this on a low flame.
Cook until the garlic is fork tender. Raise the temperature and mash the garlic with a fork
Add in the peppers and sautee until they begin to soften and add in the eggplant and chopped squash.
Cook for about 8 minutes until the veggies are cooked thru.
Add in the passata and season with salt and pepper.
Remove from the heat and add in the bread crumbs.
Remove the squash from the oven and stuff with the bread crumb mix. Once stuffed put them back in the pan. Put the tops on each squash and brush with olive oil
Return to the oven, cover loosely with aluminum foil and bake for 25 minutes. Uncover and finish in the oven for 5 more minutes. Serve.