The kangaroo stuffed peppers were so successful that I decided to try the same stuffing with squash, which is also at the peak of its season. I hadn’t intended to blog them, but they were so good.
The stuffing is the same one I made for the stuffed peppers. There were only the two of us for dinner this time, so I just scaled it down. Adjust the quantity depending on the size and number of your squash. These ones were about 10 cm across and took a bit over an hour to cook. Smaller, younger squash will be faster.
While the stuffing is simmering, cut the top off the squash and use a dessertspoon to scoop out the middle.
Fill with stuffing, put the lid back on, and arrange in a baking dish with a good fitting lid.
Pour half a cup of water in around the squash and add a diced tomato for every couple of squash. Salt and pepper.
Bake, covered, for around 1¼ hours until the squash is tender.