 | Stuffed Summer Mix Squash Blanch Summer Mix 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 tbsp fresh chopped chives. Stuff the squash and place in an ovenproof dish with 1/2 inch water. Bake at 350° for 20 minutes, or until slightly browned on the top. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |