summer squash

(tap tap) Is this thing on? Hello lovelies. How’s your summer going? Can you believe July is almost over? We’ve been busy swimming, eating watermelon and taking outside baths. Well, not all of us on that last one. I’ve been busy cooking summer veggies. My Daddy gave me a flatbed trailer full of squash, and I did what any good, southern girl would do. I removed the healthy part, stuffed them full of goodness and topped it all with butter. Don’t take it personally, squash. I’ve been known to do this before. They are great… you should try them. First, you slice the squash in half and use a spoon to scrape out the innards.

Next, brush the squash with olive oil and add salt and pepper. Put them in a 350 degree oven and get going on the next step.

Saute an onion and some garlic in olive oil, then dump it in a bowl. Chop a few tomatoes and add them to the onion. Mix in some olive oil, salt and pepper and some grated parmesan cheese. Next, chop up some fresh basil, and add it to the mix.

Remove the squash from the oven, and stuff those babies with the tomato mixture.

Top the squash with some breadcrumbs. (I used Progresso Italian Style Bread Crumbs.) Just for the heck of it, add a little more parmesan.

If I have learned one thing from Paula Deen, it is that butter makes everything better, y’all. Add a pat to each squash. Side note… when I was little, my Mama had to hide the butter in the fridge because I would sneak and eat it. That’s just gross. Now, put the squash back in the oven, and bake them for twenty to thirty minutes.

Don’t they look yummy? Don’t lie. They really don’t. But, trust me, they are.

Have a great weekend!

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