This is a fun little recipe that's been through many iterations from the Joy of Cooking to Bounty from the Box. It's a perfect vegetarian recipe for stuffed squash but feel free to add bacon or grains like rice or quinoa (just make sure to give grains the proper amount of time to cook, or you can precook beforehand). The skins of all our summer squashes and zucchini are edible and of course are not coated with wax like at the grocery store.
Ingredients from your share/store:
1 tablespoon honey
Ingredients from the store:
1 small onion, finely chopped
1 clove garlic, crushed
1 teaspoon soy sauce
1 tablespoon tahini (sesame seed paste) ⅓ cup fresh basil
1 tablespoon toasted sesame seeds
Boil, steam, or microwave the squash whole until it is tender. Drain and cool. Slice the whole squash so it can sit flat (either like a canoe for zucchini and summer squash, or like the picture above for pattypan). Scoop a shallow hole from the top of each squash. Set the shells aside, and finely chop the scooped pieces.
Preheat the oven to 375°F.
Heat some olive oil in a small saucepan and add the onion and garlic. Sauté over medium heat until they become soft, about 2 minutes. Add the chopped squash, honey, soy sauce, tahini, and basil, and cook for 1 more minute. Place the squash shells onto an oven tray, spoon the mixture back into the hollows, and sprinkle with sesame seeds.
Bake for 10 minutes, or until heated through. Serve the individual squashes on their own plates.