Stuffed Summer Mix Squash

Mixed Summer Squash is easy to stuff and makes an excellent light luncheon or impressive side dish.

Summer squash
1/2-cup ricotta cheese
1 egg
1 finely minced hot pepper
1/3-cup cheddar cheese
2 tablespoons fresh chopped chives

Blanch summer squash in boiling salted water briefly, until just tender. Scoop out the seeds forming a cavity. Blend together 1/2-cup ricotta cheese with 1 egg, 1 finely minced hot pepper, 1/3-cup cheddar cheese and 2 tablespoons fresh chopped chives. Stuff the squash and place in an ovenproof pan with 1/2-inch water. Bake at 350* for 20 minutes, or until slightly browned on the top.

Summer Mix Squash
A mixed packet of our special blend of bush type summer squash will give the cook plenty of options in the kitchen. A good selection of green and yellow, in a variety of shapes.



@ Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author or The Cook’s Garden.